Dehydration of Foods - Food Engineering Series - Gustavo V. Barbosa-canovas - Libros - Kluwer Academic Publishers Group - 9780412064210 - 30 de junio de 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

Medios de comunicación Libros     Hardcover Book   (Libro con lomo y cubierta duros)
Publicado 30 de junio de 1996
ISBN13 9780412064210
Editores Kluwer Academic Publishers Group
Páginas 346
Dimensiones 156 × 234 × 20 mm   ·   635 g
Lengua English  

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Mas por Gustavo V. Barbosa-canovas