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The chemistry of thermal food proces...
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SpringerLink (Online service)
The chemistry of thermal food processing procedures
Record Type:
Language materials, printed : Monograph/item
Title/Author:
The chemistry of thermal food processing procedures/ by Maria Micali, Marco Fiorino, Salvatore Parisi.
Author:
Micali, Maria.
other author:
Fiorino, Marco.
Published:
Cham :Springer International Publishing : : 2016.,
Description:
vi, 54 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:
Springer eBooks
Subject:
Food - Effect of heat on. -
Online resource:
http://dx.doi.org/10.1007/978-3-319-42463-7
ISBN:
9783319424637
The chemistry of thermal food processing procedures
Micali, Maria.
The chemistry of thermal food processing procedures
[electronic resource] /by Maria Micali, Marco Fiorino, Salvatore Parisi. - Cham :Springer International Publishing :2016. - vi, 54 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..
Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
ISBN: 9783319424637
Standard No.: 10.1007/978-3-319-42463-7doiSubjects--Topical Terms:
581229
Food
--Effect of heat on.
LC Class. No.: TP371 / .M53 2016
Dewey Class. No.: 664
The chemistry of thermal food processing procedures
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Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
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Chemistry and Materials Science (Springer-11644)
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