Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce qualit...

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書誌詳細
主要な著者: Siddiqui, Mohammed Wasim, Rahman, Mohammad Shafiur
フォーマット: 図書
言語:English
出版事項: Springer 2015
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オンライン・アクセス:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57701
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