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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Bibliographic Details
Main Authors: Hoeyem, T., International Union of Food Science and Technology (IUFOST) eng, Kvaale, O.
Format: Texto biblioteca
Language:
Published: London (UK) Applied Science Pub. 1977
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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spelling 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
institution FAO IT
collection Koha
country Italia
countrycode IT
component Bibliográfico
access En linea
Fisico
databasecode cat-fao-it
tag biblioteca
region Europa del Sur
libraryname David Lubin Memorial Library of FAO
language
topic 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
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AT internationalunionoffoodscienceandtechnologyiufosteng physicalchemicalandbiologicalchangesinfoodcausedbythermalprocessingproceedingsofaninternationalsymposiumsponsoredbytheiufostthescandinavianassociationofagriculturalscientistsandthenorwegianagriculturalfoodresearchsocietyheldinoslosep1975
AT kvaaleo physicalchemicalandbiologicalchangesinfoodcausedbythermalprocessingproceedingsofaninternationalsymposiumsponsoredbytheiufostthescandinavianassociationofagriculturalscientistsandthenorwegianagriculturalfoodresearchsocietyheldinoslosep1975
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