New Perspectives on Food Blanching | EKB DL

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New Perspectives on Food Blanching

New Perspectives on Food Blanching

Description

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.

Keywords

Technology & EngineeringFood ScienceScienceChemistryIndustrial & TechnicalPhysicsChemical & BiochemicalFire Science

2017Book

Author(s)Felipe Richter Reis

PublisherSpringer International Publishing

ISBN9783319486642

LanguageEnglish

SpringerLink Book

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