New Perspectives on Food Blanching

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. .

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Richter Reis, Felipe. (Editor)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects:
Chemistry.
Food > Biotechnology.
Chemical engineering.
Quality control.
Reliability.
Industrial safety.
elektronické knihy
electronic books
ISBN: 9783319486659
Physical Description: 1 online resource (XI, 154 p. 49 illus., 10 illus. in color.)

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Summary: 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. .
ISBN: 9783319486659
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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