✦ LIBER ✦
Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos
✍ Scribed by Escobedo-Avellaneda, Zamantha; Moure, Mirian Pateiro; Chotyakul, Nattaporn; Torres, J. Antonio; Welti-Chanes, Jorge; Lamela, Concepción Pérez
- Book ID
- 126272003
- Publisher
- Taylor and Francis Group
- Year
- 2011
- Tongue
- English
- Weight
- 217 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1947-6337
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