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