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food engineering reviews
سال:2018 - دوره:10 - شماره:1
Food Industry and Processing Technology: On Time to Harmonize Technology and Social Drivers
- صفحه:1-13
Manufacturing Methods and Engineering Properties of Pectin-Based Nanobiocomposite Films
- صفحه:46-56
Novel Drying Techniques for Spices and Herbs: a Review
- صفحه:34-45
The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food
- صفحه:14-33
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