Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges - - Books - Springer Nature Switzerland AG - 9783030181932 - August 15, 2020
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges 2019 edition

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This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.

200 pages, 7 Illustrations, color; 2 Illustrations, black and white; XIII, 200 p. 9 illus., 7 illus.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released August 15, 2020
ISBN13 9783030181932
Publishers Springer Nature Switzerland AG
Pages 200
Dimensions 150 × 220 × 10 mm   ·   338 g
Language German  
Editor Greiner, Ralf
Editor Koubaa, Mohamed
Editor Mallikarjunan, Kumar
Editor Roohinejad, Shahin

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