Dehydration of Foods - Food Engineering Series (Hardback)Humberto Vega-Mercado (author)
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Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Publisher: Chapman and Hall
Number of pages: 330
Weight: 1480 g
Dimensions: 235 x 155 x 20 mm
Edition: 1996 ed.
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