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Food Powders: Physical Properties, Processing, and Functionality
  • PDF
  • English
  • Year: 2005
  • Author: Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan (auth.)
Water activity in foods fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Gustavo V. Barbosa-Cánovas
Dehydration of Foods
  • PDF
  • English
  • Year: 1996
  • Author: Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado (auth.)
Water activity in foods: fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Barbosa-Cánovas, Gustavo V(Editor)
OPERACIONES UNITARIAS EN LA INGENIERÍA DE ALIMENTOS
  • PDF
  • Spanish
  • Year: 2005
  • Author: ALBERT IBARZ; GUSTAVO V. BARBOSA-CÁNOVAS
Non-thermal Food Engineering Operations
  • PDF
  • English
  • Year: 2012
  • Author: Enrique Ortega-Rivas (auth.)
Non-thermal food engineering operations
  • PDF
  • English
  • Year: 2012
  • Author: Enrique Ortega-Rivas (auth.)
Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications
  • PDF
  • English
  • Year: 2001
  • Author: Barbosa-Cánovas, Gustavo V.; Zhang, Q. Howard
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
  • PDF
  • English
  • Year: 2001
  • Author: Gustavo V. Barbosa-Cánovas, Q. Howard Zhang
Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications
  • PDF
  • English
  • Year: 2006
  • Author: Gustavo V. Barbosa-Cánovas, Bilge Altunakar (auth.), Javier Raso, Volker Heinz (eds.)
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