Food processing strategies for quality assessment /
The aim of food processing is to ensure the microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these prope...
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| Other Authors: |
Malik, Abdul (Agricultural microbiologist), Erginkaya, Zerrin,, Aḥmad, Ṣagh̲īr,, Erten, Hüseyin,, SpringerLink (Online service) |
| Format: |
eBook
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| Language: |
English
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| Published: |
New York, NY :
Springer,
2014.
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| Physical Description: |
1 online resource (xi, 510 pages) : illustrations (some color).
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| Series: |
Food engineering series.
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| Subjects: |
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