๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Estimating thermal degradation in processing of foods

โœ Scribed by Leonard, Sherman J.; Merson, Richard L.; Marsh, George L.; Heil, Julianna R.

Book ID
124168397
Publisher
American Chemical Society
Year
1986
Tongue
English
Weight
667 KB
Volume
34
Category
Article
ISSN
0021-8561

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The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality, but new research is rarely compiled. Improving the Therm