{
"item_title" : "Food Processing",
"item_author" : [" Kshirod Kumar Dash", "Sourav Chakraborty "],
"item_description" : "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.",
"item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/36/769/547/0367695472_b.jpg",
"price_data" : {
"retail_price" : "100.99", "online_price" : "100.99", "our_price" : "100.99", "club_price" : "100.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : ""
}
}
Food Processing : Advances in Thermal Technologies
Other Available Formats
Overview
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.
This item is Non-Returnable
Customers Also Bought
Details
- ISBN-13: 9780367695477
- ISBN-10: 0367695472
- Publisher: CRC Press
- Publish Date: November 2024
- Dimensions: 9.21 x 6.14 x 0.47 inches
- Shipping Weight: 0.7 pounds
- Page Count: 222
Related Categories
