Fundamentals of food reaction technology

• 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; 1847559476; 9781628701470; 1628701471; 9781904007531; 1904007538
• Physical Description: 1 online resource (198 pages)
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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