Fundamentals of food reaction technology

This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.

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Bibliographic Details
Main Author	Earle, R. L.
Other Authors	Earle, Mary D.
Format	eBook
Language	English
Published	Cambridge, Royal Society of Chemistry, 2007.
Subjects	Food industry and trade. Chemistry. Food > Effect of heat on. Food > Preservation. elektronické knihy electronic books
Online Access	Full text
ISBN	9781847559470 9781628701470 9781904007531
Physical Description	1 online zdroj (198 p.)

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Summary:	This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.
ISBN:	9781847559470 9781628701470 9781904007531
Access:	Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
Physical Description:	1 online zdroj (198 p.)