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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| Corporate Author | |
|---|---|
| Other Authors | |
| Format | Electronic eBook |
| Language | English |
| Published |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9783319486659 |
| DOI | 10.1007/978-3-319-48665-9 |
| Physical Description | 1 online resource (XI, 154 p. 49 illus., 10 illus. in color.) |
Glossary of Terms