00916nam a2200217Ia 4500 CTU_102467 210402s9999 xx 000 0 und d 209.00 664 M665 Minimal processing technologies in the food industry Thomas Ohlsson, Nils Bengtsson Cambridge, UK Woodhead 2002 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) Các kỹ thuật chế biến thực phẩm hiện đại NN665 Food industry and trade Truc, H. Mai Trung tâm Học liệu Trường Đại học Cần Thơ