Processing and quality of foods /
| Other Authors: | |
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| Format: | Book |
| Published: |
London:
Elsevier Applied Science,
1990
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| Subjects: |
Table of Contents:
- 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