Advances in food dehydration
Boca Raton Crc Press 2009Descripción: 467 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-1-4200-5252-7
- 664.0284 / R17A
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
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Libro reserva
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Biblioteca Uniagraria | Reserva | 664.0284 / R17a (Navegar estantería(Abre debajo)) | Ej. 3 | Disponible | 0100014234 | |||
Libro general
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Biblioteca Uniagraria | General | 664.0284 / R17A (Navegar estantería(Abre debajo)) | Ej. 2 | Disponible | 10 | 0100016282 | ||
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Libro general
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Biblioteca Uniagraria | General | 664.0284 / R17A (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100015861 |
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| 664.0282 / H347 Principios de envasado de los alimentos : guia internacional | 664.0284 / B17 Deshidratacion de alimentos | 664.0284 / R17A Advances in food dehydration | 664.0284 / R17A Advances in food dehydration | 664.02842 / F663 Food analysis and preservation Current research topics | 664.0285 / M137r Refrigeracion, congelacion y envasado de los alimentos | 664.02853 / C696 Ultracongelacion de alimentos. guia de la teoria y practica |
Advances in spouted bed dryimg of foods, cap.6
Application and development of osmotic dehydration technology in food processing, cap.7
Application of image analysis in food drying, cap.3
Convective drying of foods, cap.5
Dehydration and microstructure, cap.4
Dehydration of foods, general concepts, cap.1
Dehydration processes for nutraceuticals and functional foods, cap.10
Dryer modeling, cap.12
Drying of microorganisms for food applications, cap.11
Energy aspects in food dehydration, cap.14
Fundamentals and tendencies in freeze-drying of foods, cap.8
Glass-transition based approach in drying of foods, cap.2
Nonconventional heating sources during drying, cap.13
Novel food dryers and future perspectives, cap.15
Rehydration and reconstitution of foods, cap.9
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