Food Processing: Strategies for Quality Assessment
The aim of food processing is to ensure the microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these prope...
| Published in: | Springer eBooks |
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| Corporate Author: | |
| Other Authors: | , , , |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Series: | Food Engineering Series,
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/978-1-4939-1378-7 Перейти в каталог НБ ТГУ |