Fundamentals of food reaction technology /

This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.

Bibliographic Details

Main Author:	Earle, R. L.
Corporate Author:	Knovel (Firm)
Other Authors:	Earle, Mary D.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2007.
Subjects:	Food industry and trade. Chemistry. Food > Effect of heat on. Food > Preservation. Food & beverage technology. TECHNOLOGY & ENGINEERING > Food Science. Technology. Electronic books.
Online Access:	Connect to the full text of this electronic book