Recomienda este artículo a tus amigos:
Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering 1.º edición
Precio
$ 391,99
sin IVA
Pedido desde almacén remoto
Entrega prevista 19 de jun. - 8 de jul.
Nuestros clientes opinan:
Añadir a tu lista de deseos de iMusic
Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering
Offers an overview of modern processing technologies. This book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a review of the fundamentals of the new or modified technique, its advantages, and results.
747 pages, 174 black & white illustrations, 55 black & white tables
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 12 de noviembre de 2009 |
| ISBN13 | 9781420086065 |
| Editores | Taylor & Francis Inc |
| Páginas | 747 |
| Dimensiones | 239 × 191 × 41 mm · 1,17 kg |
| Lengua | Inglés |
| Editor | Passos, Maria Laura (Federal University of Rio Grande de Norte, Brazil) |
| Editor | Ribeiro, Claudio P. (Celanese Ltd., Pasadena, Texas, USA) |
