Minimally Processed Foods
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Language: en
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Pages: 306
Type: BOOK - Published: 2014-10-29 - Publisher: Springer
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally pr
Language: en
Pages: 360
Pages: 360
Type: BOOK - Published: 2002-12-03 - Publisher: CRC Press
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes,
Language: en
Pages: 392
Pages: 392
Type: BOOK - Published: 1994-04-30 - Publisher: Springer Science & Business Media
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated frui
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2002-07-26 - Publisher: Elsevier
The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new develop
Language: en
Pages: 384
Pages: 384
Type: BOOK - Published: 2000-06-30 - Publisher: Boom Koninklijke Uitgevers
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined e
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