Industrial drying of foods
The book provides a basic understanding of the physical and chemical processes that underlie food-drying operations. Comprehensive descriptions of different types of dryers available to industry are given and factors affecting the operation, control and selection of dryers are described
Sparad:
| Materialtyp: | Bok |
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| Språk: | Undetermined |
| Publicerad: |
London
Blackie Academic Professional
1997
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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