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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| Соавтор: | |
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| Другие авторы: | , |
| Формат: | eКнига |
| Язык: | English |
| Опубликовано: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Серии: | Food Engineering Series,
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| Предметы: | |
| Online-ссылка: | Click here to view the full text content |
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