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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges 2019 edition
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.
200 pages, 7 Illustrations, color; 2 Illustrations, black and white; XIII, 200 p. 9 illus., 7 illus.
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2020年8月15日 |
| ISBN13 | 9783030181932 |
| 出版社 | Springer Nature Switzerland AG |
| ページ数 | 200 |
| 寸法 | 150 × 220 × 10 mm · 338 g |
| 言語 | ドイツ語 |
| 編集者 | Greiner, Ralf |
| 編集者 | Koubaa, Mohamed |
| 編集者 | Mallikarjunan, Kumar |
| 編集者 | Roohinejad, Shahin |
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