Thermal technologies in food processing

Thermal technologies are traditionally a compromise between their enhancement of sensory characteristics and preservation, and their shortcomings, for example in reducing factors such as nutritional properties. The need to maximize process efficiency and final product quality has led to a number of...

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Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	Cambridge Woodhead 2001
Témata:	Food,Food industry and trade,Food Preservation,Technology transfer,Effect of heat on
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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


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245		0	\|a Thermal technologies in food processing
245		0	\|c edited by Philip Richardson
260			\|a Cambridge
260			\|b Woodhead
260			\|c 2001
520			\|a Thermal technologies are traditionally a compromise between their enhancement of sensory characteristics and preservation, and their shortcomings, for example in reducing factors such as nutritional properties. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors (Publisher description)
526			\|a Kỹ thuật chế biến nhiệt thực phẩm,Kỹ thuật chế biến nhiệt thực phẩm,Thực tập kỹ thuật cơ sở công nghệ thực phẩm,Thực tập kỹ thuật cơ sở công nghệ thực phẩm,Quá trình nhiệt độ cao trong chế biến thực phẩm
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650			\|a Food,Food industry and trade,Food
650			\|x Preservation,Technology transfer,Effect of heat on
904			\|i Truc, H.Mai
980			\|a Trung tâm Học liệu Trường Đại học Cần Thơ

Thermal technologies in food processing

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