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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Bibliografski detalji
Format:	Knjiga
Jezik:	Undetermined
Izdano:	Cambridge, UK Woodhead 2002
Teme:	Food industry and trade
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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

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