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Minimal Processing Technologies in the Food Industry.
Thomas Ohlsson, Nils Bengtsson你有多喜欢这本书?
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Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production..
年:
2002
出版:
Kindle
出版社:
CRC Press.
语言:
english
页:
312
ISBN 10:
0849314542
ISBN 13:
9780849314544
系列:
.
文件:
PDF, 2.59 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2002
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