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.
Other Authors:	Earle, Mary D.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2007.
Subjects:	Chemistry. Food industry and trade. 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

by Earle, R. L.
Published 2007

Connect to the full text of this electronic book

eBook

by Earle, Mary D.
Published 2003

Book