Hardback (03 Jan 2017)
Save $1.13
Includes delivery to the United States
10+ copies available online - Usually dispatched within 7 days
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
| ISBN: | 9783319486642 |
| Publisher: | Springer International Publishing |
| Imprint: | Springer |
| Pub date: | 03 Jan 2017 |
| DEWEY: | 641.7 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 154 |
| Weight: | 474g |
| Height: | 235mm |
| Width: | 155mm |
| Spine width: | 11mm |
$2.32off
Paperback
Published 24 Jun 2021
Save $2.32
$0.91off
Paperback
Published 06 Feb 2023
Save $0.91
$1.99off
Hardback
Published 20 Jul 2023
Save $1.99
$21.20off
Paperback
Published 28 Jun 2023
Save $21.20
$18.00off
Spiral / Comb ...
Published 28 Jan 2019
Save $18.00
$6.69off
Hardback
Published 17 Jul 2023
Save $6.69
