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Physicochemical aspects of food engi...

Devahastin, Sakamon, (1974-)

Physicochemical aspects of food engineering and processing

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physicochemical aspects of food engineering and processingedited by Sakamon Devahastin.
other author:	Devahastin, Sakamon,
Published:	Boca Raton, FL :CRC Press,c2011.
Description:	1 online resource (xviii, 363 p.) :ill.
Subject:	FoodAnalysis.
Online resource:	http://www.crcnetbase.com/isbn/978-1-4200-8241-8
ISBN:	9781420082425 (electronic bk.)

Physicochemical aspects of food engineering and processing
Physicochemical aspects of food engineering and processing[electronic resource] /edited by Sakamon Devahastin. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xviii, 363 p.) :ill. - Contemporary food engineering. - Contemporary food engineering (Unnumbered).

Includes bibliographical references and index.

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.

ISBN: 9781420082425 (electronic bk.)Subjects--Topical Terms:

248907
Food
--Analysis.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX541.P487 2010

Dewey Class. No.: 664.02

Physicochemical aspects of food engineering and processing
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005 20140108090705.0
006 m o d
007 cr |n|---|||||
008 140128s2010 flua ob 001 0 eng d
020 $a 9781420082425 (electronic bk.)
020 $a 1420082426 (electronic bk.)
020 $z 9781420082418 (hbk.)
035 $a ocn657311865
040 $a EBLCP $b eng $c EBLCP $d CUS $d OCLCQ $d OCLCF
050 4 $a TX541.P487 2010
082 0 4 $a 664.02
245 0 0 $a Physicochemical aspects of food engineering and processing $h [electronic resource] / $c edited by Sakamon Devahastin.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xviii, 363 p.) : $b ill.
490 1 $a Contemporary food engineering
504 $a Includes bibliographical references and index.
520 $a Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.
588 $a Description based on print version record.
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
650 0 $a Food $x Microbiology. $3 189083
655 4 $a Electronic books. $2 local. $3 214472
700 1 $a Devahastin, Sakamon, $d 1974- $3 649457
830 0 $a Contemporary food engineering (Unnumbered) $3 574690
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8241-8