Technologies for value addition in food products and processes / edited by Sankar Chandra Deka, Dibyakanta Seth, and Nishant Rachayya Swami Hulle.

Contributor(s):

Material type:

TextPublisher: Oakville, ON, Canada ; Palm Bay, Florida, USA : Apple Academic Press, 2020Description: xvi, 386 pages : illustrations, charts ; 25 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781771887984

Subject(s):

Food industry and trade -- Technological innovations

DDC classification:

Cir./664.02/T255

Item type:

Book

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	DSSC LEARNING RESOURCE CENTER New Materials Shelf		Circulation		Cir./664.02/T255 (Browse shelf(Opens below))					Available			010036

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Previous	Cir./664/T413 Food process engineering /	Cir./664.001579/H357/2023 Modern Food Microbiology /	Cir./664.02/Su641 Handbook of food engineering /	Cir./664.02/T255 Technologies for value addition in food products and processes /	Cir./664.02/T413 Core concepts in engineering : food engineering /	Cir./664.024/L25 Principles of fermentation technology /	Cir./694/T413 Wood construction technology /	Next

Includes bibliographical references and index.

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