The chemistry of thermal food processing procedures [electronic resource] / by Maria Micali, Marco Fiorino, Salvatore Parisi.
By: Micali, Maria.
Contributor(s): Fiorino, Marco | Parisi, Salvatore
| SpringerLink (Online service).
Series: SpringerBriefs in Molecular Science: Publisher: Cham : Springer International Publishing : Imprint: Springer, 2016Description: vi, 54 p. 3 illus., 2 illus. in color. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9783319424637.Subject(s): Chemistry | Chemistry, Analytic | Food -- Biotechnology | Manufacturing industries | Machinery | ToolsAdditional physical formats: Printed edition:: No titleDDC classification: 641.3 | 664 Online resources: An electronic book accessible through the World Wide Web; click to view
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Springer eBooks
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 641.3 | 664 (Browse shelf) | e-book | SOExx,07015,03,CL,PPT |