01210nam a2200205Ia 4500 CTU_154808 210402s9999 xx 000 0 und d 2793000 664.02 P963 Processing effects on safety and quality of foods edited by Enrique Ortega-Rivas Boca Raton CRC Press 2010 Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Processed foods,Food industry and trade,Food,Chế biến thực phẩm,Thương mại và cộng nghệ thực phẩm Safety measures,Quality control,Quality,Mức độ an toàn,Kiểm soát chất lượng Năm Trung tâm Học liệu Trường Đại học Cần Thơ