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The chemistry of thermal food proces...

Fiorino, Marco.

The chemistry of thermal food processing procedures[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664
書名/作者:	The chemistry of thermal food processing procedures/ by Maria Micali, Marco Fiorino, Salvatore Parisi.
作者:	Micali, Maria.
其他作者:	Fiorino, Marco.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	vi, 54 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Effect of heat on.
標題:	Food industry and trade.
標題:	Food - Analysis.
標題:	Chemistry.
標題:	Food Science.
標題:	Analytical Chemistry.
標題:	Manufacturing, Machines, Tools.
ISBN:	9783319424637
ISBN:	9783319424613
內容註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-42463-7

The chemistry of thermal food processing procedures[electronic resource] /
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:

467949
Food
--Effect of heat on.

LC Class. No.: TP371 / .M53 2016

Dewey Class. No.: 664

The chemistry of thermal food processing procedures[electronic resource] /
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