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Trends in Food Engineering
Trends in Food Engineering
-2 %

Trends in Food Engineering

4 081 kr

4 081 kr

Tidligere laveste pris:

4 152 kr

På lager

On., 18 juni - ma., 23 juni


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris

Produktbeskrivelse

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Artikkel nr.

fece3ed9-ee3d-4366-902a-1be30b8b3ea5

Trends in Food Engineering

4 081 kr

4 081 kr

Tidligere laveste pris:

4 152 kr

På lager

On., 18 juni - ma., 23 juni


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris