(Download free pdf) Enhancing Extraction Processes in the Food Industry (Contemporary Food Engineering)
☆ From CRC Press ☆
| #2517326 in Books | 2011-09-26 | Original language:English | PDF # 1 | 9.21 x1.25 x6.14l,2.00 | File Name: 143984593X | 570 pages
||About the Author||Nikolai I. Lebovka is currently head of the Physical Chemistry Department of the Biocolloid Chemistry Institute and professor of physics at Taras Shevchenko National University of Kiev. He studies electric field–induced
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments use...
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