Table of Contents: Processing and quality of foods /

Corporate Authors:	European Cooperation in the Field of Scientific and Technical Research (Organization), COST 91 bis Final Seminar
Other Authors:	Zeuthen, P.
Format:	Book
Language:	English
Published:	London ; Elsevier Applied Science ; c1990. New York : Sole distributor in the USA and Canada, Elsevier Science Pub., New York :
Subjects:	Food industry and trade > Quality control

Table of Contents:

v. 1. High temperature/short time (HTST) processing. - v. 2. Food biotechnology. - v. 3. Chilled foods.