It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processin
Pages: 300
Category: Ingenjörsvetenskap
e-ISBN: 9781439858578
Shipping weight: 1.2 kg
Ships in: 1-2 days
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