The freezing preservation of foods
Volume II opens with a chapter describing and picturing the complex phenomena which are observad when plant or animal tissue is frozen and subsequently thawed: some of the physical changes have a profound effect upon the edible quality of the product.
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| フォーマット: | 図書 |
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| 言語: | Undetermined |
| 出版事項: |
Westport, Conn.
Avi Pub. Co.
1968
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| 主題: | |
| タグ: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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