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)
Kaydedildi:
| Materyal Türü: | Kitap |
|---|---|
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Cambridge, UK
Woodhead
2002
|
| Konular: | |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Benzer Materyaller
-
Minimally Processed Foods:
Technologies for Safety, Quality, and Convenience
Yazar:: Siddiqui, Mohammed Wasim, ve diğerleri
Baskı/Yayın Bilgisi: (2015) -
Food Processing Industry in Japan
Baskı/Yayın Bilgisi: (1980) -
Food processing technology :
Yazar:: Fellows, P. J.
Baskı/Yayın Bilgisi: (2000) -
Product and process innovation in the food industry /
Baskı/Yayın Bilgisi: (1997) -
Waste treatment in the food processing industry
Baskı/Yayın Bilgisi: (2006)