Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1256| Title: | Improving the thermal processing of foods |
| Authors: | Richardson, Philip |
| Keywords: | Hóa học |
| Issue Date: | 2004 |
| Publisher: | CRC Press LLC |
| 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25613 http://192.168.1.40:8080/thuvienso/handle/123456789/1256 |
| ISBN: | 1 85573 730 2 1 85573 907 0 0-8493-2549-6 |
| 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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