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)
Guardat en:
| Format: | Llibre |
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| Idioma: | Undetermined |
| Publicat: |
Cambridge, UK
Woodhead
2002
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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