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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London
Elsevier
1989
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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