LEADER 02325nam  22005655  450 
001 9910156308403321
005 20200629200955.0
010   $a3-319-48665-9
024 7 $a10.1007/978-3-319-48665-9
035   $a(CKB)3710000000985641
035   $a(DE-He213)978-3-319-48665-9
035   $a(MiAaPQ)EBC4773904
035   $a(PPN)197457983
035   $a(EXLCZ)993710000000985641
100   $a20161226d2017      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aNew Perspectives on Food Blanching /$fedited by Felipe Richter Reis
205   $a1st ed. 2017.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017.
215   $a1 online resource (XI, 154 p. 49 illus., 10 illus. in color.) 
311   $a3-319-48664-0 
320   $aIncludes bibliographical references at the end of each chapters.
330   $aThis book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. .
606   $aFood?Biotechnology
606   $aChemical engineering
606   $aQuality control
606   $aReliability
606   $aIndustrial safety
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aIndustrial Chemistry/Chemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C27000
606   $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032
615  0$aFood?Biotechnology.
615  0$aChemical engineering.
615  0$aQuality control.
615  0$aReliability.
615  0$aIndustrial safety.
615 14$aFood Science.
615 24$aIndustrial Chemistry/Chemical Engineering.
615 24$aQuality Control, Reliability, Safety and Risk.
676   $a641.3
676   $a664
702   $aRichter Reis$b Felipe$4edt$4http://id.loc.gov/vocabulary/relators/edt
906   $aBOOK
912   $a9910156308403321
996   $aNew Perspectives on Food Blanching$91562277
997   $aUNINA