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Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series Enrique Ortega-Rivas 2005 edition
Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series
Enrique Ortega-Rivas
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
388 pages, 55 black & white tables, biography
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 4, 2005 |
| ISBN13 | 9780306478062 |
| Publishers | Springer Science+Business Media |
| Pages | 372 |
| Dimensions | 186 × 256 × 31 mm · 943 g |
| Language | English |
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