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New perspectives on food blanching

Richter Reis, Felipe.

New perspectives on food blanching

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	New perspectives on food blanchingedited by Felipe Richter Reis.
其他作者:	Richter Reis, Felipe.
出版者:	Cham :Springer International Publishing :2017.
面頁冊數:	xi, 154 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Boiling (Cooking)
電子資源:	http://dx.doi.org/10.1007/978-3-319-48665-9
ISBN:	9783319486659$q(electronic bk.)

New perspectives on food blanching
New perspectives on food blanching[electronic resource] /edited by Felipe Richter Reis. - Cham :Springer International Publishing :2017. - xi, 154 p. :ill., digital ;24 cm.

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.

ISBN: 9783319486659$q(electronic bk.)

Standard No.: 10.1007/978-3-319-48665-9doiSubjects--Topical Terms:

771896
Boiling (Cooking)

LC Class. No.: TX685

Dewey Class. No.: 664.02

New perspectives on food blanching
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520 $a This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
650 0 $a Boiling (Cooking) $3 771896
650 0 $a Food industry and trade. $3 275302
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Industrial Chemistry/Chemical Engineering. $3 273974
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 274011
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