{"product_id":"fundamentals-of-food-reaction-technology-9781904007531","title":"Fundamentals of Food Reaction Technology","description":"\u003cp\u003e • Author(s): Victoria Emerton | Richard L. Earle | Mary Earle\u003cbr\u003e • Publisher: Royal Society of Chemistry\u003cbr\u003e • Publisher Imprint: Royal Society of Chemistry\u003cbr\u003e • BISAC: Chemistry - Industrial \u0026amp; Technical\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context.\u003c\/p\u003e","brand":"Royal Society of Chemistry","offers":[{"title":"Paperback","offer_id":47614070915223,"sku":"9781904007531","price":5805.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781904007531.webp?v=1775090943","url":"https:\/\/atlanticbooks.com\/products\/fundamentals-of-food-reaction-technology-9781904007531","provider":"Atlantic Books","version":"1.0","type":"link"}