Sakamon Devahastin – författare
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6 produkter
Food Microstructure and Its Relationship with Quality and Stability
Inbunden, 2017
2060 kr
Lägg i varukorg
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food …
Food Microstructure and Its Relationship with Quality and Stability
E-bok, 2017
2933 kr
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Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer.The book''s first section consists of chapters outlining the fundamentals of food …
Physicochemical Aspects of Food Engineering and Processing
Häftad, 2019
1038 kr
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Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing …
Physicochemical Aspects of Food Engineering and Processing
Inbunden, 2010
3781 kr
Lägg i varukorg
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing …
Physicochemical Aspects of Food Engineering and Processing
E-bok, 2010
1230 kr
Lägg i varukorg
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. Answering the need for a resource in this area, this volume describes the effects of various processing …
Physicochemical Aspects of Food Engineering and Processing
E-bok, 2010
1230 kr
Lägg i varukorg
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. Answering the need for a resource in this area, this volume describes the effects of various processing …
