MOHAMED KOUBAA, ESCOM, UTC, EA 4297 TIMR, Compiègne, France.
FRANCISCO J. BARBA, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain.
SHAHIN ROOHINEJAD, Burn & Wound Healing Research Center, Shiraz University of Medical Science, Shiraz, Iran.
4 द्वारा ईबुक Mohamed Koubaa
Shahin Roohinejad & Mohamed Koubaa: Effect of Emerging Processing Methods on the Food Quality
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapt …
PDF
अंग्रेज़ी
€149.79
Francisco J. Barba & Mohamed Koubaa: Innovative Technologies for Food Preservation
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as hig …
EPUB
अंग्रेज़ी
DRM
€175.95
Mohamed Koubaa & Francisco J. Barba: Fermentation Processes
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing f …
EPUB
अंग्रेज़ी
DRM
€170.99
Mohamed Koubaa & Francisco J. Barba: Fermentation Processes
Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing f …
PDF
अंग्रेज़ी
DRM
€170.99
