电子书 > 科学 > 工程/技术 > 化学工程 > Aaron Brody: Flexible Packaging Of Foods (PDF)

Aaron Brody
Flexible Packaging Of Foods [PDF ebook]

支持

的封面 Aaron Brody: Flexible Packaging Of Foods (PDF)

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements.

€49.13

购买此电子书可免费获赠一本！

语言英语 ● 格式 PDF ● 网页 104 ● ISBN 9781351365840 ● 出版者 CRC Press ● 发布时间 2017 ● 下载 3 时 ● 货币 EUR ● ID 5320349 ● 复制保护 Adobe DRM

需要具备DRM功能的电子书阅读器

来自同一作者的更多电子书 / 编辑

8,788 此类电子书

的封面 S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

的封面 F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

的封面 J.T. McGuire: Pumps for Chemical Processing

J.T. McGuire: Pumps for Chemical Processing

A reference for the chemical engineer on the application, selection, construction, procurement, installation, operation, and maintenance of the three basic types of pumps used in chemical processing: …

的封面 Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef”s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

的封面 VivianE Mountney: Poultry Products Technology

VivianE Mountney: Poultry Products Technology

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points …

的封面 Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years” hands- …

的封面 Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was onc …

的封面 C S Ough: Winemaking Basics

C S Ough: Winemaking Basics

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country”s l …

的封面 Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

的封面 Urmila Diwekar: Batch Distillation

Urmila Diwekar: Batch Distillation

Most available books in chemical engineering mainly pertain to continuous processes, with batch distillation relegated to a small section. Filling this void in the chemical engineering literature, Ba …