Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1256Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Richardson, Philip | vi |
| dc.date.accessioned | 2015-02-04T03:42:49Z | - |
| dc.date.available | 2015-02-04T03:42:49Z | - |
| dc.date.issued | 2004 | vi |
| dc.identifier.isbn | 1 85573 730 2 | vi |
| dc.identifier.isbn | 1 85573 907 0 | vi |
| dc.identifier.isbn | 0-8493-2549-6 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/25613 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/1256 | - |
| dc.description.abstract | The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarizes key research both on improving particular thermal processing techniques and measuring their effectiveness. | vi |
| dc.language.iso | en | vi |
| dc.publisher | CRC Press LLC | vi |
| dc.subject | Hóa học | vi |
| dc.title | Improving the thermal processing of foods | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Improving the thermal processing of foods.pdf | 6.25 MB | Adobe PDF |  Download |
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