Improving the thermal processing of foods [electronic resource] / edited by Philip Richardson.

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	Richardson, P.
Other title:	Dictionary of nutrition and food technology.
Format:	Electronic eBook
Language:	English
Published:	Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., 2004.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Food > Preservation. Food industry and trade.