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Technologies for Value Addition in Food Products and Processes - Bog

Technologies for Value Addition in Food Products and Processes
Bag om 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

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781774634745
  • Indbinding:
  • Paperback
  • Sideantal:
  • 386
  • Udgivet:
  • 13. december 2021
  • Størrelse:
  • 156x234x0 mm.
  • Vægt:
  • 585 g.
  • 2-3 uger.
  • 21. december 2024
På lager
Forlænget returret til d. 31. januar 2025

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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af 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

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