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Technologies for Value Addition in Food Products and Processes
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Technologies for Value Addition in Food Products and Processes
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
386 pages, 40 Tables, black and white; 24 Illustrations, color; 76 Illustrations, black and white; 4
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 13. december 2021 |
| ISBN13 | 9781774634745 |
| Forlag | Apple Academic Press Inc. |
| Antal sider | 386 |
| Mål | 585 g |
| Sprog | Engelsk |
| Klipper/redaktør | Chandra Deka, Sankar |
| Klipper/redaktør | Rachayya Swami Hulle, Nishant |
| Klipper/redaktør | Seth, Dibyakanta |