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Physicochemical aspects of food engi...

Devahastin, Sakamon, (1974-)

Physicochemical aspects of food engineering and processing

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Physicochemical aspects of food engineering and processing/ edited by Sakamon Devahastin.
其他作者:	Devahastin, Sakamon,
出版者:	Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:	1 online resource (xviii, 363 p.) :ill. :
標題:	Food - Analysis. -
電子資源:	http://www.crcnetbase.com/isbn/978-1-4200-8241-8
ISBN:	9781420082425 (electronic bk.)

Physicochemical aspects of food engineering and processing
Physicochemical aspects of food engineering and processing[electronic resource] /edited by Sakamon Devahastin. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xviii, 363 p.) :ill. - Contemporary food engineering. - Contemporary food engineering (Unnumbered).

Includes bibliographical references and index.

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.

ISBN: 9781420082425 (electronic bk.)Subjects--Topical Terms:

561738
Food
--Analysis.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX541.P487 2010

Dewey Class. No.: 664.02

Physicochemical aspects of food engineering and processing
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003 OCoLC
005 20140108090705.0
006 m o d
007 cr |n|---|||||
008 140304s2010 flua ob 001 0 eng d
020 $a 9781420082425 (electronic bk.)
020 $a 1420082426 (electronic bk.)
020 $z 9781420082418 (hbk.)
035 $a ocn657311865
040 $a EBLCP $b eng $c EBLCP $d CUS $d OCLCQ $d OCLCF
050 4 $a TX541.P487 2010
082 0 4 $a 664.02
245 0 0 $a Physicochemical aspects of food engineering and processing $h [electronic resource] / $c edited by Sakamon Devahastin.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xviii, 363 p.) : $b ill.
490 1 $a Contemporary food engineering
504 $a Includes bibliographical references and index.
520 $a Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.
588 $a Description based on print version record.
650 0 $a Food $x Analysis. $3 561738
650 0 $a Food $x Composition. $3 557409
650 0 $a Food $x Microbiology. $3 561748
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Devahastin, Sakamon, $d 1974- $3 970846
830 0 $a Contemporary food engineering (Unnumbered) $3 867347
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8241-8

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