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English
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About The Book
Description
Author(s)
This book covers basics and advancements in thermal processing of food including drying processes evaporation blanching deep fat frying crystallization extraction and ohmic heating and describes theoretical aspects the basics of rate kinetics and their application for the analysis of food quality indices including practical oriented issues.
Piracy-free
Assured Quality
Secure Transactions
Delivery Options
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*COD & Shipping Charges may apply on certain items.
Review final details at checkout.
Details
ISBN 13
9780367695477
Publication Date
-07-11-2024
Pages
-222
Weight
-322 grams
Dimensions
-156x234x12.01 mm
