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...
Gardado en:
| Autor Corporativo: | |
|---|---|
| Outros autores: | , |
| Formato: | eBook |
| Idioma: | English |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
|
| Series: | Food Engineering Series,
|
| Subjects: | |
| Acceso en liña: | Click here to view the full text content |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|