Kinetic Modeling of Reactions In Foods PDF
by Martinus A.J.S. (Wageningen University, The Netherlands) van Boekel
Part of the Food Science and Technology series
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Description
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage.
Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates
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Download Now
- Format:PDF
- Pages:767 pages
- Publisher:Taylor & Francis Inc
- Publication Date:18/12/2008
- Category:
- ISBN:9781420017410
Information
-
Download Now
- Format:PDF
- Pages:767 pages
- Publisher:Taylor & Francis Inc
- Publication Date:18/12/2008
- Category:
- ISBN:9781420017410
