Thermal Food Processing New Technologies and Quality Issues
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors t...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC/Taylor & Francis Group
2006
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| Series: | Food science and technology
149 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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