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Dehydration of Foods - Food Engineering Series Gustavo V. Barbosa-canovas 1996 edition
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Dehydration of Foods - Food Engineering Series
Gustavo V. Barbosa-canovas
Integrates basic concepts with hands-on techniques for food dehydration from an engineering point of view. This work discusses a range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. It also focuses on the specific methods used in the dehydration process.
346 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de junio de 1996 |
| ISBN13 | 9780412064210 |
| Editores | Kluwer Academic Publishers Group |
| Páginas | 346 |
| Dimensiones | 156 × 234 × 20 mm · 635 g |
| Lengua | Inglés |
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