527,93 €
586,59 €
-10% with code: EXTRA
Current Developments in Biotechnology and Bioengineering
527,93 € 
- We will send in 10–14 business days.
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pres…
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- Publisher: Elsevier
- ISBN-10: 0323911587
- ISBN-13: 9780323911580
- Format: 19.1 x 23.5 x 2.4 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Current Developments in Biotechnology and Bioengineering (e-book) (used book) | bookbook.eu
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Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceabilityEXTRA 10 % discount with code: EXTRA
527,93 €
586,59 €
We will send in 10–14 business days.
The promotion ends in 15d.03:31:47
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Elsevier
- ISBN-10: 0323911587
- ISBN-13: 9780323911580
- Format: 19.1 x 23.5 x 2.4 cm, softcover
- Language: English English
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability
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