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
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

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