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01870nam a22004815i 4500 |
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978-3-319-48665-9 |
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DE-He213 |
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20161226083420.0 |
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cr nn 008mamaa |
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161226s2017 gw | s |||| 0|eng d |
| 020 |
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|a 9783319486659
|9 978-3-319-48665-9
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|a 10.1007/978-3-319-48665-9
|2 doi
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|d GrThAP
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|a TP248.65.F66
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7 |
|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
|2 23
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|a 664
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|a New Perspectives on Food Blanching
|h [electronic resource] /
|c edited by Felipe Richter Reis.
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1 |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2017.
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| 300 |
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|a XI, 154 p. 49 illus., 10 illus. in color.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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| 520 |
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|a 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. .
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| 650 |
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|a Chemistry.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
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|a Chemical engineering.
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| 650 |
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|a Quality control.
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| 650 |
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|a Reliability.
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| 650 |
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|a Industrial safety.
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| 650 |
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4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Industrial Chemistry/Chemical Engineering.
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| 650 |
2 |
4 |
|a Quality Control, Reliability, Safety and Risk.
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| 700 |
1 |
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|a Richter Reis, Felipe.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
0 |
8 |
|i Printed edition:
|z 9783319486642
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| 856 |
4 |
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|u http://dx.doi.org/10.1007/978-3-319-48665-9
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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