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.)

Cover

Table of contents

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020 |a 9783319486659 
024 7 |a 10.1007/978-3-319-48665-9  |2 doi 
245 1 0 |a New Perspectives on Food Blanching /  |c edited by Felipe Richter Reis. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (XI, 154 p. 49 illus., 10 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
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520 |a 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. . 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Chemical engineering. 
650 0 |a Quality control. 
650 0 |a Reliability. 
650 0 |a Industrial safety. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Richter Reis, Felipe.  |e editor. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319486642 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-48665-9  |y Plný text 
992 |c NTK-SpringerCHEMS 
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993 |x NEPOSILAT  |y EIZ 

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