Minimally Processed Foods : Technologies for Safety, Quality, and Convenience /

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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
निगमित लेखक:	SpringerLink (Online service)
अन्य लेखक:	Siddiqui, Mohammed Wasim (संपादक), Rahman, Mohammad Shafiur (संपादक)
स्वरूप:	ई-पुस्तक
भाषा:	English
प्रकाशित:	Cham : Springer International Publishing : Imprint: Springer, 2015.
श्रृंखला:	Food Engineering Series,
विषय:	Chemistry. Biochemical engineering. Food > Biotechnology.
ऑनलाइन पहुंच:	Click here to view the full text content
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