Physical, chemical and biological changes in food caused by thermal processing - Proceedings of an International Symposium sponsored by the IUFOST, the Scandinavian Association of Agricultural Scientists, and the Norwegian Agricultural Food Research Society, held in Oslo Sep 1975
Diagrs., tables. Includes bibliographies
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
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| Published: |
London (UK) Applied Science Pub.
1977
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| Subjects: | HEAT TREATMENT, FOOD TECHNOLOGY, FOODS, PRESERVATION, TEMPERATURE, HEAT, FOOD INDUSTRY, CHEMICOPHYSICAL PROPERTIES, NUTRITIONAL LOSSES, PROCESSING, TECHNOLOGY, EVAPORATION, PASTEURIZING, HEAT STERILIZING, TRAITEMENT THERMIQUE, TECHNOLOGIE ALIMENTAIRE, TRATAMIENTO TERMICO, TECNOLOGIA DE LOS ALIMENTOS, PRODUIT ALIMENTAIRE, CHALEUR, INDUSTRIE ALIMENTAIRE, PROPRIETE PHYSICOCHIMIQUE, PERTE NUTRITIONNELLE, TRAITEMENT, TECHNOLOGIE, PASTEURISATION, STERILISATION THERMIQUE, ALIMENTOS, PRESERVACION, TEMPERATURA, CALOR, INDUSTRIA ALIMENTARIA, PROPIEDADES FISICOQUIMICAS, PERDIDAS NUTRITIVAS, PROCESAMIENTO, TECNOLOGIA, EVAPORACION, PASTEURIZACION, ESTERILIZACION TERMICA, |
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| Summary: | Diagrs., tables. Includes bibliographies |
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