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...
| Опубликовано в: : | Springer eBooks |
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| Соавтор: | |
| Другие авторы: | , , , |
| Формат: | Электронная книга |
| Язык: | English |
| Публикация: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Серии: | Food Engineering Series,
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| Предметы: | |
| Online-ссылка: | http://dx.doi.org/10.1007/978-1-4939-1378-7 Перейти в каталог НБ ТГУ |