INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING
It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food component...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2011
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| Series: | Contemporary food engineering
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food irradiation
