Minimal processing technologies in the food industry
The book discusses various approaches for minimizing undesirable changes, such as High Temperature Short Time techniques and new thermal technologies and reviews the range of thermal technologies such as infrared heating, dielectric methods, and ohmic heating (Editorial Reviews)
Gardado en:
| Formato: | Libro |
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| Idioma: | Undetermined |
| Publicado: |
Cambridge, UK
Woodhead
2002
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| Tóm tắt: | The book discusses various approaches for minimizing undesirable changes, such as High Temperature Short Time techniques and new thermal technologies and reviews the range of thermal technologies such as infrared heating, dielectric methods, and ohmic heating (Editorial Reviews) |
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