Skip to Main content Skip to Navigation

Gases in Agro-food Processes

Rémy Cachon 1 Philippe Girardon 2 Andrée Voilley 1 
1 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences.
Document type :
Complete list of metadata
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Monday, January 20, 2020 - 11:24:21 AM
Last modification on : Saturday, May 21, 2022 - 3:47:32 AM


  • HAL Id : hal-02445487, version 1


Rémy Cachon, Philippe Girardon, Andrée Voilley. Gases in Agro-food Processes. Academic Press, pp.722, 2019, 9780128124659. ⟨hal-02445487⟩



Record views