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Green technologies in food productio...

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Arcand, Yves.

Green technologies in food production and processing

Record Type:	Electronic resources : Monograph/item
Title/Author:	Green technologies in food production and processingedited by Joyce I. Boye, Yves Arcand.
other author:	Boye, Joyce I.
Published:	New York, NY :Springer New York,2012.
Description:	xviii, 681 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food industry and tradeEnvironmental aspects.
Online resource:	http://dx.doi.org/10.1007/978-1-4614-1587-9
ISBN:	9781461415879 (electronic bk.)

Green technologies in food production and processing
Green technologies in food production and processing[electronic resource] /edited by Joyce I. Boye, Yves Arcand. - New York, NY :Springer New York,2012. - xviii, 681 p. :ill. (some col.), digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

ISBN: 9781461415879 (electronic bk.)Subjects--Topical Terms:

301589
Food industry and trade
--Environmental aspects.

LC Class. No.: TD195.F57 / G74 2012

Dewey Class. No.: 338.47664

Green technologies in food production and processing
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020 $a 9781461415879 (electronic bk.)
020 $a 9781461415862 (paper)
035 $a 978-1-4614-1587-9
040 $a GP $c GP
041 0 $a eng
050 4 $a TD195.F57 $b G74 2012
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090 $a TD195.F57 $b G795 2012
245 0 0 $a Green technologies in food production and processing $h [electronic resource] / $c edited by Joyce I. Boye, Yves Arcand.
260 $a New York, NY : $b Springer New York, $c 2012.
300 $a xviii, 681 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
650 0 $a Food industry and trade $x Environmental aspects. $3 301589
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
700 1 $a Boye, Joyce I. $3 559536
700 1 $a Arcand, Yves. $3 559537
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 559538
856 4 0 $u http://dx.doi.org/10.1007/978-1-4614-1587-9
950 $a Chemistry and Materials Science (Springer-11644)

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000000067420

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EB TD195.F57 G795 2012

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http://dx.doi.org/10.1007/978-1-4614-1587-9

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