Artboard 33 Artboard 16 Artboard 18 Artboard 42 Artboard 21 Artboard 5 Artboard 45 Artboard 22 Artboard 42 Artboard 23 Artboard 17? Artboard 28 Artboard 43 Artboard 49 Artboard 47 Artboard 38 Artboard 32 Artboard 22 Artboard 5 Artboard 25 Artboard 1 Artboard 42 Artboard 11 Artboard 41 Artboard 23 Artboard 4 Artboard 9 Artboard 6 Artboard 7 Artboard 3 Artboard 12 Artboard 25 Artboard 34 Artboard 43 Artboard 44 Artboard 39 Artboard 24 Artboard 13 Artboard 24 Artboard 31 Artboard 27 Artboard 30 Artboard 36 Artboard 44 Artboard 17 Artboard 6 Artboard 27 Artboard 30 Artboard 29 Artboard 26 Artboard 2 Artboard 20 Artboard 35 Artboard 15 Artboard 14 Artboard 50 Artboard 26 Artboard 40 Artboard 21 Artboard 10 Artboard 37 Artboard 46 Artboard 8
e-book

Food Processing - Recent Developments (Cód: 3027166)

ELSEVIER S&T

Ooops! Este produto não está mais a venda.
Mas não se preocupe, temos uma versão atualizada para você.

Ooopss! Este produto está fora de linha, mas temos outras opções para você.
Veja nossas sugestões abaixo!

R$ 1.063,71

em até 10x de R$ 106,37 sem juros

Total:

Em até 1x sem juros de


Crédito:
Boleto:
Cartão Saraiva:

Total:

Em até 10x sem juros de


Food Processing - Recent Developments

R$1.063,71

Descrição

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Características

Peso 0.00 Kg
Produto sob encomenda Sim
Marca ELSEVIER S&T
Idioma 337
Acabamento e-book
Territorialidade Internacional
Formato Livro Digital Pdf
Gratuito Não
Proteção Drm Sim
Tamanho do Arquivo 31079
Início da Venda 13/10/1995
Código do Formato Pdf
Cód. Barras 9780080531847
Ano da edição 101995
Ano da Publicação 1995