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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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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unfao:6052082021-05-05T06:52:06ZPhysical, 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 Hoeyem, T. International Union of Food Science and Technology (IUFOST) eng Kvaale, O. textLondon (UK) Applied Science Pub.1977 Diagrs., tables. Includes bibliographiesDiagrs., tables. Includes bibliographiesHEAT TREATMENTFOOD TECHNOLOGYFOODSPRESERVATIONTEMPERATUREHEATFOOD INDUSTRYCHEMICOPHYSICAL PROPERTIESNUTRITIONAL LOSSESPROCESSINGTECHNOLOGYEVAPORATIONPASTEURIZINGHEAT STERILIZINGTRAITEMENT THERMIQUETECHNOLOGIE ALIMENTAIRETRATAMIENTO TERMICOTECNOLOGIA DE LOS ALIMENTOSPRODUIT ALIMENTAIREPRESERVATIONTEMPERATURECHALEURINDUSTRIE ALIMENTAIREPROPRIETE PHYSICOCHIMIQUEPERTE NUTRITIONNELLETRAITEMENTTECHNOLOGIEEVAPORATIONPASTEURISATIONSTERILISATION THERMIQUEALIMENTOSPRESERVACIONTEMPERATURACALORINDUSTRIA ALIMENTARIAPROPIEDADES FISICOQUIMICASPERDIDAS NUTRITIVASPROCESAMIENTOTECNOLOGIAEVAPORACIONPASTEURIZACIONESTERILIZACION TERMICAURN:ISBN:0-85334-729-8 |
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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 PRESERVATION TEMPERATURE CHALEUR INDUSTRIE ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE PERTE NUTRITIONNELLE TRAITEMENT TECHNOLOGIE EVAPORATION PASTEURISATION STERILISATION THERMIQUE ALIMENTOS PRESERVACION TEMPERATURA CALOR INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS PERDIDAS NUTRITIVAS PROCESAMIENTO TECNOLOGIA EVAPORACION PASTEURIZACION ESTERILIZACION TERMICA 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 PRESERVATION TEMPERATURE CHALEUR INDUSTRIE ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE PERTE NUTRITIONNELLE TRAITEMENT TECHNOLOGIE EVAPORATION PASTEURISATION STERILISATION THERMIQUE ALIMENTOS PRESERVACION TEMPERATURA CALOR INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS PERDIDAS NUTRITIVAS PROCESAMIENTO TECNOLOGIA EVAPORACION PASTEURIZACION ESTERILIZACION TERMICA |
spellingShingle |
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 PRESERVATION TEMPERATURE CHALEUR INDUSTRIE ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE PERTE NUTRITIONNELLE TRAITEMENT TECHNOLOGIE EVAPORATION PASTEURISATION STERILISATION THERMIQUE ALIMENTOS PRESERVACION TEMPERATURA CALOR INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS PERDIDAS NUTRITIVAS PROCESAMIENTO TECNOLOGIA EVAPORACION PASTEURIZACION ESTERILIZACION TERMICA 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 PRESERVATION TEMPERATURE CHALEUR INDUSTRIE ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE PERTE NUTRITIONNELLE TRAITEMENT TECHNOLOGIE EVAPORATION PASTEURISATION STERILISATION THERMIQUE ALIMENTOS PRESERVACION TEMPERATURA CALOR INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS PERDIDAS NUTRITIVAS PROCESAMIENTO TECNOLOGIA EVAPORACION PASTEURIZACION ESTERILIZACION TERMICA Hoeyem, T. International Union of Food Science and Technology (IUFOST) eng Kvaale, O. 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 |
description |
Diagrs., tables. Includes bibliographies |
format |
Texto |
topic_facet |
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 PRESERVATION TEMPERATURE CHALEUR INDUSTRIE ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE PERTE NUTRITIONNELLE TRAITEMENT TECHNOLOGIE EVAPORATION PASTEURISATION STERILISATION THERMIQUE ALIMENTOS PRESERVACION TEMPERATURA CALOR INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS PERDIDAS NUTRITIVAS PROCESAMIENTO TECNOLOGIA EVAPORACION PASTEURIZACION ESTERILIZACION TERMICA |
author |
Hoeyem, T. International Union of Food Science and Technology (IUFOST) eng Kvaale, O. |
author_facet |
Hoeyem, T. International Union of Food Science and Technology (IUFOST) eng Kvaale, O. |
author_sort |
Hoeyem, T. |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
London (UK) Applied Science Pub. |
publishDate |
1977 |
work_keys_str_mv |
AT hoeyemt physicalchemicalandbiologicalchangesinfoodcausedbythermalprocessingproceedingsofaninternationalsymposiumsponsoredbytheiufostthescandinavianassociationofagriculturalscientistsandthenorwegianagriculturalfoodresearchsocietyheldinoslosep1975 AT internationalunionoffoodscienceandtechnologyiufosteng physicalchemicalandbiologicalchangesinfoodcausedbythermalprocessingproceedingsofaninternationalsymposiumsponsoredbytheiufostthescandinavianassociationofagriculturalscientistsandthenorwegianagriculturalfoodresearchsocietyheldinoslosep1975 AT kvaaleo physicalchemicalandbiologicalchangesinfoodcausedbythermalprocessingproceedingsofaninternationalsymposiumsponsoredbytheiufostthescandinavianassociationofagriculturalscientistsandthenorwegianagriculturalfoodresearchsocietyheldinoslosep1975 |
_version_ |
1768057456452173824 |