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Fundamentals of food reaction technology /

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Bibliographic Details
Main Author: Earle, Mary D.
Corporate Authors: British Food Manufacturing Industries Research Association, Royal Society of Chemistry (Great Britain)
Other Authors: Earle, R. L. (Richard Laurence), 1930-
Format: Book
Language:English
Published: Leatherhead : Leatherhead Pub., 2003.
Subjects:
Food industry and trade.
Food > Effect of heat on.
Food > Preservation.
Description
Item Description:Published in association with Royal Society of Chemistry.
Physical Description:x, 187 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references (pages 178-181) and index.
ISBN:1904007538