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|a 185166498X
|q vol. set
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|a 1851664955
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|a GR-AtNTU
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|2 22
|a 664 PRO
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|a Processing and quality of foods /
|c edited by P. Zeuthen .. [et al.]
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| 260 |
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|a London:
|b Elsevier Applied Science,
|c 1990
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| 300 |
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|a 3v ;
|c 25 cm.
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| 500 |
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|a Proceedings of the COST 91 bis Final Seminar held in Gothenburg, Sweden, 2-5 October 1989, prepared under the auspices of the European COST (Cooperation in Science and Technology) 91 bis programme on the processing and quality of foods.
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|a Includes bibliographical references and index.
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|a V. 1. High temperature/short time (HTST) processing: guarantee for high quality food with long shelflife -- v. 2. Food biotechnology: avenues to healthy and nutritious products -- v. 3. Chilled foods: the revolution in freshness
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| 650 |
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|a Food industry and trade
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| 700 |
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|a Zeuthen, P.
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|b 59cc9a556c5ad13446012495
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