Improving the thermal processing of foods
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises...
| Other Authors: | Richardson, P., ScienceDirect (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Pub.,
2004.
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| Physical Description: |
1 online resource (xvii, 507 pages). |
| Series: |
Woodhead Publishing in food science and technology.
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| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |