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)
Uloženo v:
| Médium: | Kniha |
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| Jazyk: | Undetermined |
| Vydáno: |
Cambridge, UK
Woodhead
2002
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| Témata: | |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 00916nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_102467 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 209.00 | ||
| 082 | |a 664 | ||
| 082 | |b M665 | ||
| 245 | 0 | |a Minimal processing technologies in the food industry | |
| 245 | 0 | |c Thomas Ohlsson, Nils Bengtsson | |
| 260 | |a Cambridge, UK | ||
| 260 | |b Woodhead | ||
| 260 | |c 2002 | ||
| 520 | |a 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) | ||
| 526 | |a Các kỹ thuật chế biến thực phẩm hiện đại | ||
| 526 | |b NN665 | ||
| 650 | |a Food industry and trade | ||
| 904 | |i Truc, H. Mai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||