Subjects: | FOOD TECHNOLOGY,
HEAT TREATMENT,
FOODS,
PRESERVATION,
RESEARCH,
QUALITY,
NUTRITIVE VALUE,
MEAT,
MILK,
FISHES,
CEREALS,
FRUITS,
VEGETABLES,
PROCESSING,
TECHNOLOGY,
PASTEURIZING,
STERILIZING,
DRYING,
COOLING,
FREEZING,
THAWING,
COOKING,
PROTEIN QUALITY,
TECHNOLOGIE ALIMENTAIRE,
TRAITEMENT THERMIQUE,
PRODUIT ALIMENTAIRE,
TECNOLOGIA DE LOS ALIMENTOS,
TRATAMIENTO TERMICO,
ALIMENTOS,
PRESERVACION,
RECHERCHE,
QUALITE,
VALEUR NUTRITIVE,
VIANDE,
LAIT,
POISSON (ANIMAL),
CEREALE,
LEGUME,
TRAITEMENT,
TECHNOLOGIE,
PASTEURISATION,
STERILISATION (GERMES),
SECHAGE,
REFROIDISSEMENT,
CONGELATION,
DECONGELATION,
CUISSON,
QUALITE PROTEIQUE,
INVESTIGACION,
CALIDAD,
VALOR NUTRITIVO,
CARNE,
LECHE,
PECES,
CEREALES,
FRUTAS,
HORTALIZAS,
PROCESAMIENTO,
TECNOLOGIA,
PASTEURIZACION,
ESTERILIZACION,
SECADO,
ENFRIAMIENTO,
CONGELACION,
DESCONGELACION,
COCCION,
CALIDAD PROTEICA, |