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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Библиографические подробности
Формат:	‌
Язык:	Undetermined
Опубликовано:	Cambridge, UK Woodhead 2002
Предметы:	Food industry and trade
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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