Dehydration of Foods - Food Engineering Series - Gustavo V. Barbosa-canovas - Books - Kluwer Academic Publishers Group - 9780412064210 - June 30, 1996
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Gustavo V. Barbosa-canovas
Dehydration of Foods - Food Engineering Series 1996 edition

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Integrates basic concepts with hands-on techniques for food dehydration from an engineering point of view. This work discusses a range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. It also focuses on the specific methods used in the dehydration process.

346 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 30, 1996
ISBN13 9780412064210
Publishers Kluwer Academic Publishers Group
Pages 346
Dimensions 156 × 234 × 20 mm   ·   635 g
Language English  

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