Technologies for Value Addition in Food Products and Processes
Bog, Paperback, Engelsk, 2021
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
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Bogdetaljer
- SprogEngelsk
- IndbindingPaperback
- ISBN9781774634745
- Udgivet13/12/2021
- Udgivet afApple Academic Press Inc.
- Længde386 sider
- GenreBusiness og læring