Physical principles of food preservation.
tarafından
 
Karel, Marcus., author.

Başlık
: 
Physical principles of food preservation.

Yazar
: 
Karel, Marcus., author.

ISBN
: 
9780203911792
 
9781135530570
 
9781135530617
 
9781135530624
 
9781466522503

Basım Bilgisi
: 
Second edition., revision and expanded / Marcus Karel, Daryl B. Lund.

Fiziksel Tanımlama
: 
1 online resource (xxii, 603 pages)

Seri
: 
Food science and technology ; 129
 
Food science and technology (Marcel Dekker, Inc.) ; 129.

İçerik
: 
chapter 1 Thermodynamics -- chapter 2 Reaction Kinetics -- chapter 3 Heat Transfer in Food -- chapter 4 Mass Transfer in Food Preservation Processes -- chapter 5 Water Activity and Food Preservation -- chapter 6 Heat Processing -- chapter 7 Storage at Chilling Temperatures -- chapter 8 Freezing -- chapter 9 Concentration -- chapter 10 Dehydration -- chapter 11 Nonthermal Methods -- chapter 12 Protective Packaging.

Konu Terimleri
: 
Food -- Preservation.

Yazar Ek Girişi
: 
Lund, Daryl B.

Elektronik Erişim
: 
Click here to view.


KütüphaneMateryal TürüDemirbaş NumarasıYer Numarası[[missing key: search.ChildField.HOLDING]]Durumu/İade Tarihi
Çevrimiçi KütüphaneE-Kitap541303-1001TP371.2 .K37 2003CRC E-Books