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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Dades bibliogràfiques
Format:	Llibre
Idioma:	Undetermined
Publicat:	Cambridge, UK Woodhead 2002
Matèries:	Food industry and trade
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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