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...
Đã lưu trong:
| 主要作者: | |
|---|---|
| 格式: | 圖書 |
| 語言: | Undetermined |
| 出版: |
Boca Raton, FL.
CRC Press
2006
|
| 主題: | |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|