Physico-Chemical Aspects of Food Processing /

This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and wate...

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Bibliographic Details

Main Author:	Beckett, S. T.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1996.
Subjects:	Chemistry. Food science. Physical organic chemistry. Electronic books.
Online Access:	Connect to the full text of this electronic book