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...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Richardson, P.
Format:	eBook
Language:	English
Published:	Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., 2004.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Food > Preservation. Food industry and trade. Food Preservation Aliments > Conservation. TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade Food > Preservation Electronic books.
Online Access:	Connect to the full text of this electronic book