Tous les livres numériques de Gustavo V. Barbosa-Cánovas en PDF et EPUB

4 Livre(s)
Télécharger le livre : Water Activity in Foods
Water Activity in Foods
Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and...

Editeur : Wiley-Blackwell
Parution : 2020-05-14
Collection : Institute of Food Technologists Series PDF, ePub

252,09 €
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Télécharger le livre : Fruit Preservation
Fruit Preservation
Gustavo V. Barbosa-Cánovas , Rosires Deliza , Amauri Rosenthal , Jorge Welti-Chanes
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given...

Editeur : Springer
Parution : 2018-11-05
Collection : Food Engineering Series PDF, ePub

158,24 €
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Télécharger le livre : High Pressure Processing of Food
High Pressure Processing of Food
V.M. Balasubramaniam , Gustavo V. Barbosa-Cánovas , Huub Lelieveld
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.High Pressure Processing: Technology Principles and Applications will review the basic...

Editeur : Springer
Parution : 2016-01-28
PDF, ePub

304,89 €
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Télécharger le livre : Water Activity in Foods
Water Activity in Foods
Gustavo V. Barbosa-Cánovas , Anthony J. Fontana , Theodore P. Labuza , Shelly J. Schmidt
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the...

Editeur : Wiley-Blackwell
Parution : 2008-04-15
Collection : Institute of Food Technologists Series PDF

289,02 €
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