Dehydration of Foods - Food Engineering Series - Gustavo V. Barbosa-canovas - Böcker - Kluwer Academic Publishers Group - 9780412064210 - 30 juni 1996
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Dehydration of Foods - Food Engineering Series 1996 edition

Gustavo V. Barbosa-canovas

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Dehydration of Foods - Food Engineering Series 1996 edition

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

Media Böcker     Inbunden Bok   (Inbunden bok med hårda pärmar och skyddsomslag)
Releasedatum 30 juni 1996
ISBN13 9780412064210
Utgivare Kluwer Academic Publishers Group
Antal sidor 346
Mått 156 × 234 × 20 mm   ·   635 g
Språk Engelska  

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