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Coperta cărții "Minimal Processing Technologies in the Food Industries" de autor necunoscut

Minimal Processing Technologies in the Food Industries

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Description

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry.

This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

Details
  • ISBN: 9781855735477
  • Authors: T Ohlsson, N Bengtsson
  • Language: Română
  • Publication Year: 2002
  • Format: Hardcover
  • Publisher: Elsevier Science
  • Pages: 304
  • Weight: 610gr
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