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Electromagnetic Radiations in Food Science /

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This is a manageable compilation of the key knowledge of applications of radiations in food processing, sufficiently introductory to a neophyte and simultaneously adequate to serve as a rather short directional guide for the specialist. The electromagnetic spectrum is introduced to the readerin the...

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Bibliographic Details
Main Author: Rosenthal, Ionel
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 1992.
Series:Advanced series in agricultural sciences ; 19.
Subjects:
Life sciences.
Food science.
Physical organic chemistry.
Agriculture.
Biochemistry.
Forests and forestry.
Electronic books.
Online Access:Connect to the full text of this electronic book

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