Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges
by
 
Roohinejad, Shahin. editor.

Title
: 
Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges

Author
: 
Roohinejad, Shahin. editor.

ISBN
: 
9783030181918

Edition
: 
1st ed. 2019.

Physical Description
: 
XIII, 200 p. 9 illus., 7 illus. in color. online resource.

Subject Term
: 
Microbiology.
 
Organic chemistry.

Added Author
: 
Roohinejad, Shahin.
 
Koubaa, Mohamed.
 
Greiner, Ralf.
 
Mallikarjunan, Kumar.

Added Corporate Author
: 
SpringerLink (Online service)

Electronic Access
: 
https://doi.org/10.1007/978-3-030-18191-8


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book486199-1001ONLINEElektronik Kütüphane