Vendeur : Books in my Basket, New Delhi, Inde
Hardcover. Etat : New. ISBN:9788177540352,282pp. N° de réf. du vendeur 2257834
Quantité disponible : 1 disponible(s)
Vendeur : Books Puddle, Woodside, NY, Etats-Unis
Etat : New. pp. [viii] + 273. N° de réf. du vendeur 2658346
Quantité disponible : 4 disponible(s)
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Etat : New. pp. [viii] + 273 Figures. N° de réf. du vendeur 7822389
Quantité disponible : 4 disponible(s)
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
Etat : New. pp. [viii] + 273. N° de réf. du vendeur 1858336
Quantité disponible : 4 disponible(s)
Vendeur : Vedams eBooks (P) Ltd, New Delhi, Inde
Hardcover. Etat : New. Contents Preface. 1. Types of dehydraters. 2. Sun drying and dehydration of fruits. 3. Dehydration of vegetables. 4. Dehydration of eggs milk butter and cheese. 5. Dehydration of meat fish beef blood and gelatin. 6. Dehydration of miscellaneous foods. 7. Plant sanitation. 8. Nutritive value of dried and dehydrated foods. 9. Packaging and storage. 10. Rehydration of dehydrated foods some analytical methods. Index. From the preface It is not intended to present here an exhaustive treatise of the science of food dehydration but rather to offer an integrated survey which it is hoped will be useful to chemical engineers and food processors. The book has been provided with footnotes and references so that the reader may consult pertinent research papers for further details. In this connection the author again expresses his appreciation to those research workers from whose papers he has taken liberty of presenting data and to those companies and individuals who have kindly lent illustrations. Every effort has been made to indicate the source of such information. The final story of food dehydration has not yet been written and this field continues to present a challenge to the chemist and chemical engineer. 300 pp. N° de réf. du vendeur 51808
Quantité disponible : 1 disponible(s)