Fundamentals of food reaction technology

By: Earle, Mary | Earle, Richard Publication details: Leatherhead Food Research Association, 2003ISBN: 1904007538Subject(s): Food processing | Food processing, food research, food technology | Shelf life | Food processing quality | Food qualityLOC classification: TP370

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TP370 EAR (Browse shelf(Opens below))	1	Available		165433

Introducing the methods of reaction technology, this title illustrates what has been and can be applied in real situations. It builds a framework for the application of reaction technology and uses this in a straightforward way.

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