𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Heat transfer in food processing: ensuring product quality and safety

✍ Scribed by Peter J. Fryer; Phillip T. Robbins

Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
358 KB
Volume
25
Category
Article
ISSN
1359-4311

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Handbook of Seafood Quality, Safety and
Handbook of Seafood Quality, Safety and Health Applications (Alasalvar/Handbook of Seafood Quality, Safety and Health Applications) || Marine Oil Processing and Application in Food Products
✍ Alasalvar, Cesarettin; Shahidi, Fereidoon; Miyashita, Kazuo; Wanasundara, Udaya πŸ“‚ Article πŸ“… 2010 πŸ› Wiley-Blackwell 🌐 English βš– 222 KB

Polyunsaturated fatty acids (PUFA), particularly those of the omega-3 (n-3 or -3) family, provide important health benefits to consumers but also present the scientists and technologists with a difficult challenge in delivering the highly unsaturated fatty acids (HUFA) foods that are appealing and d