Fundamentals of food reaction technology. (2007)

• Record Type: Book
• Further Information: Note: R.L. Earle, Mary Earle.
• Other Names: Earle, R. L; Earle, Mary D
• Contents: Mportant Problems in Food Processing; Product Changes During Processing; Processing Outcomes; Achieving Better Food Products; Broadening the Net; Subject Index
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2007
• Extent: 1 online resource (198 pages)
• Subjects: 664; SCIENCE / Chemistry / Industrial & Technical; Food industry and trade; Chemistry; Food -- Effect of heat on; Food -- Preservation; Food & beverage technology; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Technology; Chemistry; Food -- Effect of heat on; Food industry and trade; Food -- Preservation; Chemistry; Electronic books
• Languages: English
• ISBNs: 9781847559470; 1847559476; 9781628701470; 1628701471
• Related ISBNs: 9781904007531; 1904007538
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.