東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Physicochemical aspects of food engi...

Devahastin, Sakamon, (1974-)

FindBook

Google Book

Amazon

博客來

Physicochemical aspects of food engineering and processing

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Physicochemical aspects of food engineering and processing/ edited by Sakamon Devahastin.
其他作者:	Devahastin, Sakamon,
出版者:	Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:	1 online resource (xviii, 363 p.) :ill.
標題:	Food - Analysis. -
電子資源:	http://www.crcnetbase.com/isbn/9781420082418
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:

564346
Food
--Analysis.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX541.P487 2010

Dewey Class. No.: 664.02

Physicochemical aspects of food engineering and processing
LDR:01251cmm a2200277Ia 4500 001 1902252
003 OCoLC
005 20140108090705.0
006 m o d
007 cr |n|---|||||
008 240124s2010 flua ob 001 0 eng d
020 $a 9781420082425 (electronic bk.)
020 $a 1420082426 (electronic bk.)
020 $z 9781420082418 (hbk.)
035 $a ocn657311865
035 $a 1902252
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 564346
650 0 $a Food $x Composition. $3 564347
650 0 $a Food $x Microbiology. $3 730455
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Devahastin, Sakamon, $d 1974- $3 2018434
830 0 $a Contemporary food engineering (Unnumbered) $3 1602193
856 4 0 $u http://www.crcnetbase.com/isbn/9781420082418