01597nam a2200229Ia 4500 CTU_102470 210402s9999 xx 000 0 und d 159.26 664.028 T411 Thermal technologies in food processing edited by Philip Richardson Cambridge Woodhead 2001 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) 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 NS323,SP194,SP195,NS327,NN671 Food,Food industry and trade,Food Preservation,Technology transfer,Effect of heat on Truc, H.Mai Trung tâm Học liệu Trường Đại học Cần Thơ