The fee code for users of the Transactional Reporting Service is ISBN 1-56676-9639/01/$0.00+$1.50. Authorization to photocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $1.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Reprinted material is quoted with permission, and sources are indicated. This book contains information obtained from authentic and highly regarded sources. (Food preservation technology series) Includes bibliographical references and index. Barbosa-Cánovas, Ph.D., José Miguel Aguilera, Ph.D. Library of Congress Cataloging-in-Publication DataĮngineering and food for the 21st century / edited by Jorge Welti-Chanes, Ph.D., Gustavo V. Pontificia Universidad Católica de Chile Santiago, ChileĬRC PR E S S Boca Raton London New York Washington, D.C. Washington State University Pullman, Washington Universidad de las Américas-Puebla, Mexico Cholula, Puebla Barbosa-CánovasĮngineering and Food for the st 21 Century EDITED BY Barbosa-Cánovas, and José Miguel Aguilera Unit Operations in Food Engineering Editors: Albert Ibarz and Gustavo V. Howard ZhangĮngineering and Food for the 21st Century Editors: Jorge Welti-Chanes, Gustavo V. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications Editors: Gustavo V. Lozano, Cristina Añón, Efrén Parada-Arias, and Gustavo V. Trends in Food Engineering Editors: Jorge E. Barbosa-Cánovas Innovations in Food Processing Editors: Gustavo V. Engineering and Food for the st 21 CenturyįOOD PRESERVATION TECHNOLOGY SERIES Series Editor
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