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)

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Format: Knjiga
Jezik:Undetermined
Izdano: Cambridge, UK Woodhead 2002
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
Opis
Izvleček: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)