Code: 06709860
The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process s ... more
English
You get 783 loyalty points
Book synopsis
The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.
Book details
Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
322.86 €
English
Collection points Bratislava a 12799 dalších
Copyright ©2008-26 najlacnejsie-knihy.sk All rights reservedPrivacyCookies
25602 collection points
Delivery 2.99 €
02/210 210 99 (8-15.30h)Shopping cart ( Empty )