Food processing : Principles and applications
In a textbook format for an undergraduate course in food processing, Ramaswamy (food science, McGill U., Montreal-Macdonald) and Marcotte, a chemical engineer working in food science, address the basic principles and applications for major processing techniques of commercial importance. They conside...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | كتاب |
| اللغة: | Undetermined |
| منشور في: |
Boca Raton, FL.
CRC Press
2006
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| الموضوعات: | |
| الوسوم: |
إضافة وسم
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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