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Item Details
Title: FOOD DEHYDRATION
By: Gustavo V. Barbosa-Canovas (Editor), etc. (Editor)
Format: Hardback

List price: £21.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0816906211
ISBN 13: 9780816906215
Publisher: AMERICAN INSTITUTE OF CHEMICAL ENGINEERS
Series: AIChE Symposium S. v. 297
Pages: 126
Publication: US
Imprint: American Institute of Chemical Engineers
Returns: Non-returnable
Some other items by this author:
ADVANCES IN FRESH-CUT FRUITS AND VEGETABLES PROCESSING (HB)
CASE STUDIES IN FOOD ENGINEERING (HB)
CEREAL GRAINS (HB)
DEHYDRATION OF FOODS (HB)
EDIBLE FILMS AND COATINGS (HB)
ENGINEERING AND FOOD FOR THE 21ST CENTURY
ENGINEERING AND FOOD FOR THE 21ST CENTURY (HB)
FOOD ENGINEERING 2000 (HB)
FOOD ENGINEERING LABORATORY MANUAL
FOOD ENGINEERING LABORATORY MANUAL (HB)
FOOD ENGINEERING: INTEGRATED APPROACHES (HB)
FOOD PLANT DESIGN
FOOD PLANT DESIGN (HB)
FOOD POWDERS (HB)
FOOD SCIENCE AND FOOD BIOTECHNOLOGY (HB)
FREEZING OF FRUITS AND VEGETABLES (PB)
FRUIT MANUFACTURING (HB)
FRUIT PRESERVATION (HB)
GLOBAL FOOD SECURITY AND WELLNESS (HB)
GLOBAL ISSUES IN FOOD SCIENCE AND TECHNOLOGY (HB)
HANDBOOK OF BAKING SCIENCE AND ENGINEERING (HB)
HANDLING AND PRESERVATION OF FRUITS AND VEGETABLES BY COMBINED METHODS FOR RURAL AREAS (PB)
HIGH PRESSURE PROCESSING OF FOOD (HB)
INNOVATIONS IN FOOD PROCESSING (HB)
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING (HB)
NONTHERMAL PRESERVATION OF FOODS (HB)
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD (HB)
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES (HB)
PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS (HB)
PULSED ELECTRIC FIELDS IN FOOD PROCESSING
PULSED ELECTRIC FIELDS IN FOOD PROCESSING (HB)
STERILIZATION OF FOOD IN RETORT POUCHES (HB)
TRANSPORT PHENOMENA IN FOOD PROCESSING (HB)
TRENDS IN FOOD ENGINEERING
TRENDS IN FOOD ENGINEERING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (PB)
UNIT OPERATIONS IN FOOD ENGINEERING
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING, SECOND EDITION
WATER ACTIVITY IN FOODS (HB)
WATER ACTIVITY IN FOODS (HB)

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