Abstract:Rheological Properties of Foods, H. Dogan and J. L. Kokini Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes Phase Transitions and Transformations in Food Systems, Y. H. Roos Transport an...Rheological Properties of Foods, H. Dogan and J. L. Kokini Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes Phase Transitions and Transformations in Food Systems, Y. H. Roos Transport and Storage of Food Products, M.A. Rao Heating and Cooling Processes for Foods, R. P. Singh Food Freezing, D. R. Heldman Mass Transfer in Foods, B. Hallstroem, V. Gekas, I. Sjoeholm, and A. M. Romulus Evaporation and Freeze, K. R. Morison and R. W. Hartel Membrane Concentration of Liquid Foods, M. Cheryan Food Dehydration, M. R. Okos, O. Campanella, G. Narsimhan, R. K. Singh, and A. C. Weitnauer Thermal Processing of Canned Foods, A. Teixeira Extrusion Processes, L. Levine and R. C. Miller Food Packaging, J. M. Krochta Cleaning and Sanitation, E. A. Plett and A. Grasshoff Appendix IndexRead More
Publication Year: 2018
Publication Date: 2018-12-19
Language: en
Type: book
Indexed In: ['crossref']
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Cited By Count: 539
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