Food processing: strategies for quality assessment /
The aim of food processing is to ensure the microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these prope...
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| Institutionell upphovsman: | |
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| Övriga upphovsmän: | , , , |
| Materialtyp: | E-bok |
| Språk: | English |
| Publicerad: |
New York, NY
Springer New York
2014.
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| Serie: | Food Engineering Series,
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| Ämnen: | |
| Länkar: | Click here to view the full text content |
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