Fruit Preservation Novel and Conventional Technologies /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Rosenthal, Amauri (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Deliza, Rosires (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Welti-Chanes, Jorge (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Barbosa-Cánovas, Gustavo V. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Chemistry/Food Science, general.

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects wh...