Dehydration of Foods /

Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological ch...

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Bibliographic Details

Main Author:	Barbosa-Cánovas, Gustavo V.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Vega-Mercado, Humberto
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1996.
Series:	Dehydration of Foods.
Subjects:	Chemistry. Food science. Chemical engineering. Electronic books.
Online Access:	Connect to the full text of this electronic book