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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| Format: | Buch |
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Boca Raton, FL.
CRC Press
2006
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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