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Technologies for Value Addition in Food Products and Processes
- Binding:
- Paperback
- Pages:
- 386
- Published:
- December 12, 2021
- Dimensions:
- 156x234x0 mm.
- Weight:
- 585 g.
Delivery:
1-2 weeks
Expected delivery: December 19, 2024
Extended return policy to January 30, 2025
Description of Technologies for Value Addition in Food Products and Processes
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
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