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Food Drying Science and Technology

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Microbiology, Chemistry, Applications

Autor: Y. H. (Hrsg.) Hui

CHF 349.00

ISBN: 978-1-932078-56-5

Einband: Fester Einband

Verfügbarkeit: Nicht (mehr) im Sortiment/Besorgung möglich

Klappentext

A definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood; covers microbial issues and safety; and includes newest designs for drying systems and manufacturing lines.

A definitive guide to all major food drying techniques and equipment. It features latest technologies for meats, fruits, vegetables, and seafood; covers microbial issues and safety; and includes newest designs for drying systems and manufacturing lines.

Autor	Y. H. (Hrsg.) Hui
Verlag	DEStech Publications, Inc
Einband	Fester Einband
Erscheinungsjahr	2007
Seitenangabe	807 S.
Ausgabekennzeichen	Englisch
Abbildungen	Illustrations
Masse	H22.9 cm x B0.0 cm x D0.0 cm

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