Adapting high hydrostatic pressure (HPP) for food processing operations
Bookmark
ShareCopied to clipboardAdapting high hydrostatic pressure (HPP) for food processing operations is a book. It was written by Tatiana N. Koutchma and published by Academic Press in 2014.
Key facts
- author: Tatiana N. Koutchma
- publication date: 2014
- book publisher: Academic Press
- book series: unknown
- book subjects: Food industry and trade, High pressure (Technology)
See more factsExtract data
Download datasets about Adapting high hydrostatic pressure (HPP) for food processing operations:
Dataset of books series that contain Adapting high hydrostatic pressure (HPP) for food processing operations:
Dataset of book subjects that contain Adapting high hydrostatic pressure (HPP) for food processing operations:
"Adapting high hydrostatic pressure (HPP) for food processing operations" is one of the books by Tatiana N. Koutchma, books by Academic Press and 2,617,384 books in our database.
This dashboard is based on data from: The British Library.
This content is available under the CC BY 4.0 license.