It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
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Dil İngilizce ● Biçim EPUB ● Sayfalar 812 ● ISBN 9781040061565 ● Editör Jasim Ahmed & Ashim K. Datta ● Yayımcı CRC Press ● Yayınlanan 2014 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 9495411 ● Kopya koruma Adobe DRM
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