Chemical Changes in Food During Processing

indgår i serie Ift Basic Symposium Series


Chemical Changes in Food During Processing
Format:
Bog, hæftet
Udgivelsesdato:
01-11-2013
Sprog:
Engelsk
  • Beskrivelse
  • Yderligere info
  • Anmeldelser

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu­ tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo­ nents during processing from a mechanistic point of view. As a con­ sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

Vis mereVis mindre

Udgivelsesdato:
01-11-2013
ISBN13:
9789401710183
Vægt:
708 g
Dybde:
27 mm
Bredde:
152 mm
Højde:
229 mm
Forlag:
Springer
Format:
Hæftet
  • Forfattere

    Vis mereVis mindre

    Vis mereVis mindre

    Chemical Changes in Food During Processing

    indgår i serie Ift Basic Symposium Series

    • Leveringstid 4-6 hverdage
    • Forventet levering 24-10-2019

    på lager

    Fandt du ikke hvad du søgte?

    Hvis denne bog ikke er noget for dig, kan du benytte kategorierne nedenfor til at finde andre titler. Klik på en kategori for at se lignende bøger.

    Velkommen til Saxo

    Kom i gang nu!