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Physicochemical aspects of food engi...

Devahastin, Sakamon, (1974-)

Physicochemical aspects of food engineering and processing[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.02
書名/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.
標題:	Food - Composition.
標題:	Food - Microbiology.
ISBN:	9781420082425 (electronic bk.)
ISBN:	1420082426 (electronic bk.)
書目註:	Includes bibliographical references and index.
摘要、提要註:	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.
電子資源:	http://www.crcnetbase.com/isbn/978-1-4200-8241-8

Physicochemical aspects of food engineering and processing[electronic resource] /
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:

353556
Food
--Analysis.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TX541.P487 2010

Dewey Class. No.: 664.02

Physicochemical aspects of food engineering and processing[electronic resource] /
LDR:01231cam a2200265Ia 4500 001 400864
003 OCoLC
005 20140108090705.0
006 m o d
007 cr |n|---|||||
008 140127s2010 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 353556
650 0 $a Food $x Composition. $3 388325
650 0 $a Food $x Microbiology. $3 366909
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Devahastin, Sakamon, $d 1974- $3 558977
830 0 $a Contemporary food engineering (Unnumbered) $3 488066
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8241-8

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