Lebensmittelchemie: Konzepte, Technologie und Anwendungen von Lisa Jordan Hardcover B
213,55 €
It involves the application of concepts from disciplines such as chemistry, engineering, microbiology, and nutrition in order to improve the safety, nutrition, and availability of food. Therefore, in order to increase the shelf life of a product, the amount of water can be altered using processes such as freezing, dehydration and refrigeration.
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