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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. .

Detaylı Bibliyografya
Müşterek Yazar:	SpringerLink (Online service)
Diğer Yazarlar:	Richter Reis, Felipe (Editör)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Cham : Springer International Publishing : Imprint: Springer, 2017.
Edisyon:	1st ed. 2017.
Konular:	Food science. Chemistry, Technical. Security systems. Food Science. Industrial Chemistry. Security Science and Technology.
Online Erişim:	Full-text access OPAC'ta görüntüle

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