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)
Đã lưu trong:
| Formáid: | Leabhar |
|---|---|
| Teanga: | Undetermined |
| Foilsithe: |
Cambridge, UK
Woodhead
2002
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| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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