Innovation in food engineering : New techniques and products

This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fu...

Full description

Saved in:
Bibliographic Details
Format: Book
Language:Undetermined
Published: Boca Raton CRC Press 2010
Subjects:
Tags: Add Tag
No Tags, Be the first to tag this record!
Institutions: Trung tâm Học liệu Trường Đại học Cần Thơ