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The microwave processing of foods /

With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food i...

Description complète

Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Schubert, Helmar, Regier, Marc
Format: Électronique eBook
Langue:Inglés
Publié: Cambridge : Woodhead, 2005.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Accès en ligne:Texto completo
Table des matières:
  • pt. 1. Principles
  • pt. 2. Applications
  • pt. 3. Measurement and process control.