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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges 2019 edition
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.
200 pages, 7 Illustrations, color; 2 Illustrations, black and white; XIII, 200 p. 9 illus., 7 illus.
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 15 augustus 2020 |
| ISBN13 | 9783030181932 |
| Uitgevers | Springer Nature Switzerland AG |
| Pagina's | 200 |
| Afmetingen | 150 × 220 × 10 mm · 338 g |
| Taal en grammatica | Duits |
| Uitgever | Greiner, Ralf |
| Uitgever | Koubaa, Mohamed |
| Uitgever | Mallikarjunan, Kumar |
| Uitgever | Roohinejad, Shahin |