Physicochemical Aspects of Food Engineering and Processing

Released on by Sakamon Devahastin
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  • Physicochemical Aspects of Food Engineering and Processing Book Detail

  • Author : Sakamon Devahastin
  • Release Date : 2010-08-03
  • Publisher : CRC Press
  • Genre : Technology & Engineering
  • Pages : 637
  • ISBN 13 : 1439857741
  • File Size : 41,41 MB
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Physicochemical Aspects of Food Engineering and Processing by Sakamon Devahastin PDF Summary

Book Description: Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on

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