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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| 団体著者: | |
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| その他の著者: | , |
| フォーマット: | eBook |
| 言語: | English |
| 出版事項: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| シリーズ: | Food Engineering Series,
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| 主題: | |
| オンライン･アクセス: | Click here to view the full text content |
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