Kód: 06709860
The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process s ... celý popis
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The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.
Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
8434 Kč
Osobní odběr Praha, Brno a 12903 dalších
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