New Perspectives on Food Blanching

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. .

Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Richter Reis, Felipe (Editor)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edition:1st ed. 2017.
Subjects:
Food science.
Chemistry, Technical.
Security systems.
Food Science.
Industrial Chemistry.
Security Science and Technology.
Online Access:Full-text access

Internet

Full-text access

Merkez Kütüphane

Holdings details from Merkez Kütüphane
Copy UnknownBarcode

Similar Items