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The microwave processing of foods /

~

Regier, Marc,

The microwave processing of foods /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The microwave processing of foods // edited by Helmar Schubert, Marc Regier.
other author:	Schubert, H.,
Description:	1 online resource :illustrations. :
Subject:	Food industry and trade. -
Online resource:	http://www.sciencedirect.com/science/book/9780081005286
ISBN:	9780081005286

The microwave processing of foods /
The microwave processing of foods /edited by Helmar Schubert, Marc Regier. - Second edition. - 1 online resource :illustrations. - Woodhead Publishing Series in Food Science, Technology and Nutrition.

Includes bibliographical references and index.

ISBN: 9780081005286Subjects--Topical Terms:

555135
Food industry and trade.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP370

Dewey Class. No.: 664.028

The microwave processing of foods /
LDR:00976nam a2200277 i 4500 001 883313
005 20170503140805.0
006 m o d
007 cr cn|||||||||
008 180521s2017 enka ob 001 0 eng d
020 $a 9780081005286 $q (electronic bk.)
035 $a (OCoLC)ocn963184771
035 $a els17002562
040 $a NLE $b eng $e rda $e pn $c NLE $d OCLCO $d OPELS
041 0 $a eng
050 4 $a TP370
082 0 4 $a 664.028 $2 23
245 0 4 $a The microwave processing of foods / $c edited by Helmar Schubert, Marc Regier.
250 $a Second edition.
264 1 $a Oxford : $b Woodhead Publishing, $c 2017.
300 $a 1 online resource : $b illustrations.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
490 0 $a Woodhead Publishing Series in Food Science, Technology and Nutrition
504 $a Includes bibliographical references and index.
650 0 $a Food industry and trade. $3 555135
650 0 $a Food $x Effect of heat on. $3 581229
650 0 $a Microwaves $x Industrial applications. $3 582537
650 0 $a Microwave cooking. $3 1138806
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Schubert, H., $e editor. $3 1138804
700 1 $a Regier, Marc, $e editor. $3 1138805
856 4 0 $u http://www.sciencedirect.com/science/book/9780081005286

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