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[null,"1.","Record Nr.",null,"UNINA9911007370203321"]
[null,null,"Autore",null,"Earle Mary D"]
[null,null,"Titolo",null,"Fundamentals of food reaction technology / / Richard Earle and Mary Earle"]
[null,null,"Pubbl/distr/stampa",null,"Leatherhead, : Leatherhead Pub., 2003"]
[null,null,"ISBN",null,"9781628701470"]
[{"$nulls":4},"1628701471"]
[{"$nulls":4},"9781847559470"]
[{"$nulls":4},"1847559476"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (200 p.)"]
[null,null,"Disciplina",null,"664.07"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"Food - Effect of heat on"]
[{"$nulls":4},"Food - Preservation"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Published in association with Royal Society of Chemistry."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"BK9781904007531-FX001; BK9781904007531-FP001; BK9781904007531-FP003; BK9781904007531-FP007; BK9781904007531-00001; BK9781904007531-00032; BK9781904007531-00073; BK9781904007531-00109; BK9781904007531-00144; BK9781904007531-00182"]
[null,null,null,"Sommario/riassunto","Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the applicatio"]