Engineering Properties of Foods
By: and and and
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- Synopsis
- It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
- Copyright:
- 2014
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781040061565
- Related ISBNs:
- 9781466556430, 9781466556423, 9780429097201
- Publisher:
- CRC Press
- Date of Addition:
- 06/15/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- M.A. Rao
- Edited by:
- Syed S.H. Rizvi
- Edited by:
- Ashim K. Datta
- Edited by:
- Jasim Ahmed
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- by Jasim Ahmed
- by Ashim K. Datta
- by M. A. Rao
- by Syed S. H. Rizvi
- in Nonfiction
- in Technology