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Thermal Processing of Packaged Foods
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third ed...
| Asıl Yazarlar: | , |
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| Müşterek Yazar: | |
| Materyal Türü: | e-Kitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Cham :
Springer International Publishing : Imprint: Springer,
2016.
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| Edisyon: | 3rd ed. 2016. |
| Seri Bilgileri: | Food Engineering Series,
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| Konular: | |
| Online Erişim: | Full-text access OPAC'ta görüntüle |
Internet
Full-text accessOPAC'ta görüntüle
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