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The microwave processing of foods /

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With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food i...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Schubert, Helmar, Regier, Marc
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge : Woodhead, 2005.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food industry and trade.
Microwave devices.
Microwaves > Industrial applications.
Dispositifs à micro-ondes.
Micro-ondes > Applications industrielles.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Microwave devices
Microwaves > Industrial applications
Lebensmittel
Mikrowellentechnik
Chemical Engineering.
Chemical & Materials Engineering.
Engineering & Applied Sciences.
Electronic books.
Aufsatzsammlung.
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Call Number: TP370.5 .M53 2005eb
 
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TP370.5 .M53 2005eb Available