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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| 主要な著者: | , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Springer
2015
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| 主題: | |
| オンライン･アクセス: | 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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