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Physicochemical aspects of food engi...

Devahastin, Sakamon, (1974-)

Physicochemical aspects of food engineering and processing

紀錄類型:	書目-電子資源 : 單行本
正題名/作者:	Physicochemical aspects of food engineering and processing/ edited by Sakamon Devahastin.
其他作者:	Devahastin, Sakamon,
出版者:	Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:	1 online resource (xviii, 363 p.) :ill. :
標題:	Food - Microbiology. -
電子資源:	http://www.crcnetbase.com/isbn/978-1-4200-8241-8
ISBN:	9781420082425 (electronic bk.)

Physicochemical aspects of food engineering and processing
Physicochemical aspects of food engineering and processing[electronic resource] /edited by Sakamon Devahastin. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xviii, 363 p.) :ill. - Contemporary food engineering. - Contemporary food engineering (Unnumbered).

Includes bibliographical references and index.

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.

ISBN: 9781420082425 (electronic bk.)Subjects--Topical Terms:

125683
Food
--Microbiology.Index Terms--Genre/Form:

96803
Electronic books.

LC Class. No.: TX541.P487 2010

Dewey Class. No.: 664.02

Physicochemical aspects of food engineering and processing
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020 $a 9781420082425 (electronic bk.)
020 $a 1420082426 (electronic bk.)
020 $z 9781420082418 (hbk.)
035 $a ocn657311865
040 $a EBLCP $b eng $c EBLCP $d CUS $d OCLCQ $d OCLCF
050 4 $a TX541.P487 2010
082 0 4 $a 664.02
245 0 0 $a Physicochemical aspects of food engineering and processing $h [electronic resource] / $c edited by Sakamon Devahastin.
260 $a Boca Raton, FL : $c c2011. $b CRC Press,
300 $a 1 online resource (xviii, 363 p.) : $b ill.
490 1 $a Contemporary food engineering
504 $a Includes bibliographical references and index.
520 $a Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.
588 $a Description based on print version record.
650 0 $a Food $x Microbiology. $3 125683
650 0 $a Food $x Analysis. $3 125856
650 0 $a Food $x Composition. $3 120830
655 4 $a Electronic books. $2 local. $3 96803
700 1 $a Devahastin, Sakamon, $d 1974- $3 269549
830 0 $a Contemporary food engineering (Unnumbered) $3 265231
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8241-8

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