Minimal processing technologies in the food industry

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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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Detaylı Bibliyografya
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	Cambridge, UK Woodhead 2002
Konular:	Food industry and trade
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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