Fundamentals of food reaction technology / R.L. Earle, Mary Earle.

This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.

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Bibliographic Details
Online Access:	Full Text (via Knovel)
Main Author:	Earle, R. L.
Other Authors:	Earle, Mary D.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2007.
Subjects:	Food industry and trade. Chemistry. Food > Effect of heat on. Food > Preservation.

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Full Text (via Knovel)

Holdings details from Online
Call Number:	TP370 .E29 2007
TP370 .E29 2007	Available