Process engineering in the food industry: Vol.1 - Developments and opportunities

The book presents a new process that avoids axcessive temperature gradients and allows large pieces of meat to be sterilised without overcookong, including extrusion cooking and ready-meal production. It advocates a systematic approach to the study and modelling of food fouling, and it continues wit...

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書目詳細資料
格式:	圖書
語言:	Undetermined
出版:	London Elsevier 1989
主題:	food processing,food industry and trade
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

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Process engineering in the food industry: Vol.1 - Developments and opportunities

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