Improving the thermal processing of foods
The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarizes ke...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
CRC Press LLC
2011
|
| 主題: | |
| オンライン･アクセス: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25613 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
このレコードへの初めてのコメントを付けませんか!