Engineering Properties of Foods

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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 Admi

Book details

Edition:
4
Author:
M. A. Rao, Syed S. H. Rizvi, Ashim K. Datta, Jasim Ahmed
ISBN:
9781466556430
Related ISBNs:
9780429097201, 9781466556423, 9781466556423
Publisher:
CRC Press
Pages:
812
Reading age:
Not specified
Includes images:
No
Date of addition:
2020-02-20
Usage restrictions:
Copyright
Copyright date:
2014
Copyright by:
N/A 
Adult content:
No
Language:
English
Categories:
Nonfiction, Technology