This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
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Språk Engelska ● Formatera PDF ● Sidor 336 ● ISBN 9781420031836 ● Redaktör Jose Manuel Barat & Diana Behsnilian ● Utgivare CRC Press ● Publicerad 2019 ● Nedladdningsbara 3 gånger ● Valuta EUR ● ID 6983196 ● Kopieringsskydd Adobe DRM
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