Tell your friends about this item:
Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications - Innovations in Agricultural & Biological Engineering
Price
R 3,555
excl. VAT
Ordered from remote warehouse
Expected to be ready for shipping Oct 29 - Nov 10
Christmas presents can be returned until 31 January
Our customers say:
Add to your iMusic wish list
Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications - Innovations in Agricultural & Biological Engineering
Explores new technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies, including nutraceutical-based functional foods, specific foods for gut-microbiodata, omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and more.
532 pages, 31 Tables, black and white; 15 Line drawings, color; 33 Line drawings, black and white; 3
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | August 4, 2023 |
| ISBN13 | 9781774911600 |
| Publishers | Apple Academic Press Inc. |
| Pages | 532 |
| Dimensions | 150 × 220 × 20 mm · 453 g |
| Language | English |
| Editor | Goyal, Megh R. |
| Editor | Malik, Junaid Ahmad |
| Editor | Pandiselvam, Ravi |
