Minimally Processed Foods Technologies for Safety, Quality, and Convenience /
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce qualit...
| Published in: | Springer eBooks |
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| Corporate Author: | |
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Series: | Food Engineering Series,
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/978-3-319-10677-9 Перейти в каталог НБ ТГУ |