PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC Press
2011
©2011 |
| Series: | Contemporary food engineering (Unnumbered)
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 245 | 0 | 0 | |a PHYSICOCHEMICAL ASPECTS OF FOOD ENGINEERING AND PROCESSING |c Edited by SAKAMON DEVAHASTIN |
| 264 | # | 1 | |a Boca Raton, Florida |b CRC Press |c 2011 |
| 264 | # | 1 | |c ©2011 |
| 300 | # | # | |a xviii, 363 pages |b illustrations |c 25 cm |
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| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Contemporary food engineering |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. |
| 650 | # | 1 | |a Food |x Composition |
| 650 | # | # | |a Food |x Analysis |
| 650 | # | # | |a Food |x Microbiology |
| 700 | 1 | # | |a Devahastin, Sakamon |d 1974- |e edited |
| 830 | # | 0 | |a Contemporary food engineering (Unnumbered) |
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Food chemistry