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Trends in Food Engineering
Trends in Food Engineering

Trends in Food Engineering

3.168 kr.

3.168 kr.

På lager

Ons., 18 juni - man., 23 juni


Sikker betaling

14 dages åbent køb


Sælges og leveres af

Adlibris

Produktbeskrivelse

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Varenr.

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Trends in Food Engineering

3.168 kr.

3.168 kr.

På lager

Ons., 18 juni - man., 23 juni


Sikker betaling

14 dages åbent køb


Sælges og leveres af

Adlibris