Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance - Food Engineering Series - Jorge E. Lozano - Books - Springer-Verlag New York Inc. - 9780387306148 - June 6, 2006
In case cover and title do not match, the title is correct

Jorge E. Lozano
Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance - Food Engineering Series 2006 edition

Price
$ 184.49
excl. VAT

Ordered from remote warehouse

Expected to be ready for shipping Jun 24 - Jul 6

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Also available as:

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques.

241 pages, 62 black & white tables, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 6, 2006
ISBN13 9780387306148
Publishers Springer-Verlag New York Inc.
Pages 230
Dimensions 178 × 254 × 14 mm   ·   639 g
Language English  
Series Editor Barbosa-canovas, Gustavo V.

Mere med samme udgiver

See all of Jorge E. Lozano ( e.g. Hardcover Book and Paperback Book )