New Perspectives on Food Blanching

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: Electronic eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects:
Chemistry.
Food > Biotechnology.
Chemical engineering.
Quality control.
Reliability.
Industrial safety.
Food Science.
Industrial Chemistry/Chemical Engineering.
Quality Control, Reliability, Safety and Risk.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

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