Drying technologies for foods : fundamentals and applications

• Material Type: 図書
• ISBN: 9781138733084 (hardback)
• Title: Drying technologies for foods : fundamentals and applications
• Author/Editor: edited by Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar.
• Author Heading: Nema, Prabhat K.; Kaur, Barjinder Pal.; Mujumdar, Arun S ( 00743050 )Authorities
• Publication, Distribution, etc.: Boca Raton : CRC Press, Taylor & Francis Group (出版)
• Publication Date: [2019]
• Publication Date (W3CDTF): 2019
• Extent: xvii, 771 pages
• Size: 26 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: txt : text
• Media Type: n : unmediated
• Carrier Type: nc : volume
• Subject Heading: Food--Drying.; Food--Preservation.
• LCC: TP371.5
• DDC: 664/.0284
• NDLC: PC21
• Target Audience: 一般
• Note (General): Originally published in 3 volumes by New India Publishing Agency.
• Holding library: 国立国会図書館
• Call No.: PC21-D2
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 030040132; http://id.ndl.go.jp/bib/030040132
• LC Control Number: 2018005834; https://lccn.loc.gov/2018005834
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Fundamentals of dryingClassification and selection of industrial dryersOsmotic dehydration : application and recent advances...