
Thermal technologies in food processing / edited by Philip Richardson
Tác giả : edited by Philip Richardson
Nhà xuất bản : Woodhead
Năm xuất bản : 2001
Nơi xuất bản : Cambridge
Mô tả vật lý : xvi, 294 p. : ill. ; 24 cm
ISBN : 185573558X
Số phân loại : 664.028
Chủ đề : 1. Food industry and trade -- Technology transfer. 2. Food -- Effect of heat on. 3. Food -- Preservation. 4. Bảo quản thực phẩm. 5. Thực phẩm.
Thông tin chi tiết
Tóm tắt : | Thermal technologies are traditionally a compromise between their enhancement of sensory characteristics and preservation, and their shortcomings, for example in reducing factors such as nutritional properties. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors (Publisher description) |
Thông tin dữ liệu nguồn
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https://lrcopac.ctu.edu.vn/pages/opac/wpid-detailbib-id-102470.html |