Fundamentals of food reaction technology

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

Saved in:

Bibliographic Details
Main Author	Earle, R. L.
Other Authors	Earle, Mary D.
Format	Electronic 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 1847559476 9781628701470 1628701471 9781904007531 1904007538
Physical Description	1 online resource (198 pages)

Cover

More Information
Summary:	This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.
ISBN:	9781847559470 1847559476 9781628701470 1628701471 9781904007531 1904007538
Access:	Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Physical Description:	1 online resource (198 pages)