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About The Book
Description
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This book covers basics and advancements in thermal processing of food including drying processes evaporation blanching deep fat frying crystallization extraction and ohmic heating and describes theoretical aspects the basics of rate kinetics and their application for the analysis of food quality indices including practical oriented issues.
Piracy-free
Assured Quality
Secure Transactions
*COD & Shipping Charges may apply on certain items.
Review final details at checkout.
₹13591
₹19553
30% OFF
Hardback
Out Of Stock
All inclusive*
Details
ISBN 13
9780367337209
Publication Date
-28-06-2021
Pages
-222
Weight
-414 grams
Dimensions
-156x234x13.41 mm
Details
