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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| Format: | eBook |
| Language: | English |
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Boston, MA :
Springer US,
1996.
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| Series: | Dehydration of Foods.
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| Online Access: | Connect to the full text of this electronic book |
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