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Kinetic Modeling of Reactions In Foods e-bog
2190,77 DKK
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The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates
E-bog
2190,77 DKK
Forlag
CRC Press
Udgivet
18 december 2008
Længde
767 sider
Genrer
Food and beverage technology
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781420017410
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates