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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...

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Bibliografiske detaljer
Hovedforfatter:	Ramaswamy, Hosahalli
Format:	Bog
Sprog:	Undetermined
Udgivet:	Boca Raton, FL. CRC Press 2006
Fag:	Food industry and trade
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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