Infrared Heating for Food and Agricultural Processing
It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components.
Effective Date
: Sep 01, 2021
Expired Date
: N/A
Category
Publisher
: CRC Press