Superficial edible films and osmotic dehydration : application of hurdle technology without affecting the food integrity
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| Main Authors: | , , |
|---|---|
| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
Technomic Publishing Company
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, produit alimentaire, traitement, formulation, Immersion, solution, séchage, transfert de masse, additif, Activité de l'eau, pH, potentiel redox, teneur en eau, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_3068, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_118, http://aims.fao.org/aos/agrovoc/c_24929, http://aims.fao.org/aos/agrovoc/c_5753, http://aims.fao.org/aos/agrovoc/c_6482, http://aims.fao.org/aos/agrovoc/c_4886, |
| Online Access: | http://agritrop.cirad.fr/388603/ |
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