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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Food chemistry
