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Khalid Abdelrahim & Michele Marcotte
Ohmic Heating in Food Processing [PDF ebook]

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Sampul Khalid Abdelrahim & Michele Marcotte: Ohmic Heating in Food Processing (PDF)

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,

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Bahasa Inggris ● Format PDF ● Halaman 530 ● ISBN 9781420071092 ● Editor Khalid Abdelrahim & Michele Marcotte ● Penerbit CRC Press ● Diterbitkan 2014 ● Diunduh 6 kali ● Mata uang EUR ● ID 2995475 ● Perlindungan salinan Adobe DRM

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Khalid Abdelrahim Michele Marcotte Hosahalli S. Ramaswamy Sudhir Sastry Ste-Anne-de-Bellevue, Quebec, Canada) Ramaswamy Hosahalli S. (McGill University Columbus, USA) Sastry Sudhir (The Ohio State University

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