New Perspectives on Food Blanching [[electronic resource] /] / edited by Felipe Richter Reis
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| Titolo: |
New Perspectives on Food Blanching [[electronic resource] /] / edited by Felipe Richter Reis
|
| Pubblicazione: | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Edizione: | 1st ed. 2017. |
| Descrizione fisica: | 1 online resource (XI, 154 p. 49 illus., 10 illus. in color.) |
| Disciplina: | 641.3 |
| 664 | |
| Soggetto topico: | Food—Biotechnology |
| Chemical engineering | |
| Quality control | |
| Reliability | |
| Industrial safety | |
| Food Science | |
| Industrial Chemistry/Chemical Engineering | |
| Quality Control, Reliability, Safety and Risk | |
| Persona (resp. second.): | Richter ReisFelipe |
| Nota di bibliografia: | Includes bibliographical references at the end of each chapters. |
| Sommario/riassunto: | This 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. . |
| Titolo autorizzato: | New Perspectives on Food Blanching |
| ISBN: | 3-319-48665-9 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910156308403321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |