Dehydration of Foods - Food Engineering Series - Gustavo V. Barbosa-canovas - Bøger - Kluwer Academic Publishers Group - 9780412064210 - 30. juni 1996
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Dehydration of Foods - Food Engineering Series 1996 edition

Gustavo V. Barbosa-canovas

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Dehydration of Foods - Food Engineering Series 1996 edition

Integrates basic concepts with hands-on techniques for food dehydration from an engineering point of view. This work discusses a range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. It also focuses on the specific methods used in the dehydration process.


346 pages, biography

Medie Bøger     Hardcover bog   (Bog med hård ryg og stift omslag)
Udgivet 30. juni 1996
ISBN13 9780412064210
Forlag Kluwer Academic Publishers Group
Antal sider 346
Mål 156 × 234 × 20 mm   ·   635 g
Sprog Engelsk  

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