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The chemistry of thermal food proces...

Micali, Maria.

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The chemistry of thermal food processing procedures

Record Type:	Electronic resources : Monograph/item
Title/Author:	The chemistry of thermal food processing procedures/ by Maria Micali, Marco Fiorino, Salvatore Parisi.
Author:	Micali, Maria.
other author:	Fiorino, Marco.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	vi, 54 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
Contained By:	Springer eBooks
Subject:	Food - Effect of heat on. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-42463-7
ISBN:	9783319424637

The chemistry of thermal food processing procedures
Micali, Maria.

The chemistry of thermal food processing procedures[electronic resource] /by Maria Micali, Marco Fiorino, Salvatore Parisi. - Cham :Springer International Publishing :2016. - vi, 54 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.

ISBN: 9783319424637

Standard No.: 10.1007/978-3-319-42463-7doiSubjects--Topical Terms:

840582
Food
--Effect of heat on.

LC Class. No.: TP371 / .M53 2016

Dewey Class. No.: 664

The chemistry of thermal food processing procedures
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020 $a 9783319424613 $q (paper)
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100 1 $a Micali, Maria. $3 2203153
245 1 4 $a The chemistry of thermal food processing procedures $h [electronic resource] / $c by Maria Micali, Marco Fiorino, Salvatore Parisi.
260 $a Cham : $c 2016. $b Springer International Publishing : $b Imprint: Springer,
300 $a vi, 54 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
650 0 $a Food $x Effect of heat on. $3 840582
650 0 $a Food industry and trade. $3 522277
650 0 $a Food $x Analysis. $3 564346
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Analytical Chemistry. $3 890839
650 2 4 $a Manufacturing, Machines, Tools. $3 891025
700 1 $a Fiorino, Marco. $3 2203154
700 1 $a Parisi, Salvatore. $3 2072359
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830 0 $a SpringerBriefs in molecular science. $3 1565866
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