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Fiorino, Marco

The Chemistry of Thermal Food Processing Procedures

Fiorino, Marco - The Chemistry of Thermal Food Processing Procedures, ebook

69,20€

Ebook, PDF with Adobe DRM
ISBN: 9783319424637
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Table of contents

1. Thermal Processing in the Food Industry. An Introduction
Maria Micali, Marco Fiorino

2. Thermal Processing in Food Industries and Chemical Transformation
Maria Micali, Marco Fiorino

3. Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines
Marco Fiorino, Salvatore Parisi

Keywords: Chemistry, Food Science, Analytical Chemistry, Manufacturing, Machines, Tools

Author(s)
 
 
Publisher
Springer
Publication year
2016
Language
en
Edition
1
Series
SpringerBriefs in Molecular Science
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319424637
Printed ISBN
978-3-319-42461-3

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