Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Gebundenes Buch

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

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Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated...