Osmotic dehydration and vacuum impregnation
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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Technomic Publishing Company
2011
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| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25648 |
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oai:scholar.dlu.edu.vn:DLU123456789-256482012-03-03T04:22:21Z Osmotic dehydration and vacuum impregnation Pito, Pedro Chiralt, Amparo Barat, Jose M. Spiess, Walter E. L. Behsnilian, Diana Hóa học This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes. 2011-09-12T09:32:58Z 2011-09-12T09:32:58Z 2001 Book 1-58716-043-9 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25648 en application/pdf Technomic Publishing Company |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Pito, Pedro Chiralt, Amparo Barat, Jose M. Spiess, Walter E. L. Behsnilian, Diana Osmotic dehydration and vacuum impregnation |
| description |
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes. |
| format |
Book |
| author |
Pito, Pedro Chiralt, Amparo Barat, Jose M. Spiess, Walter E. L. Behsnilian, Diana |
| author_facet |
Pito, Pedro Chiralt, Amparo Barat, Jose M. Spiess, Walter E. L. Behsnilian, Diana |
| author_sort |
Pito, Pedro |
| title |
Osmotic dehydration and vacuum impregnation |
| title_short |
Osmotic dehydration and vacuum impregnation |
| title_full |
Osmotic dehydration and vacuum impregnation |
| title_fullStr |
Osmotic dehydration and vacuum impregnation |
| title_full_unstemmed |
Osmotic dehydration and vacuum impregnation |
| title_sort |
osmotic dehydration and vacuum impregnation |
| publisher |
Technomic Publishing Company |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25648 |
| _version_ |
1757664103471513600 |