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...
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
London
Elsevier
1989
|
| Schlagworte: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Schreiben Sie den ersten Kommentar!