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Thermal technologies in food processing /

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Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Richardson, Philip (Philip S.)
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food > Preservation.
Food industry and trade > Technology transfer.
Food > Effect of heat on.
Food Preservation
Aliments > Effets de la chaleur sur.
Aliments > Conservation.
Aliments > Industrie et commerce > Transfert de technologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Effect of heat on
Food industry and trade > Technology transfer
Food > Preservation
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E-book [online only] > Knovel.
E-book2 [online only] > CRC.
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Call Number: TP371.2 .T44 2001eb
 
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TP371.2 .T44 2001eb Available