Thermal technologies in food processing / edited by Philip Richardson.

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achiev...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	Richardson, Philip (Philip S.)
Format:	eBook
Language:	English
Published:	Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Food > Preservation. Food industry and trade > Technology transfer. Food > Effect of heat on. E-book [online only] > Knovel. E-book2 [online only] > CRC.