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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| Autori principali: | , |
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| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
Springer
2015
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| Soggetti: | |
| Accesso online: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57701 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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