Microbial safety of minimally processed foods

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Microbial safety of minimally processed foods

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preven...

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書誌詳細
主要な著者:	Novak, John S., Sapers, Gerald M., Juneja, Vijay K.
フォーマット:	図書
言語:	English
出版事項:	CRC Press LLC 2011
主題:	Hóa học
オンライン･アクセス:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25631
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

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