A lot of research in the field of food science has focused on new preservation technologies but very few of these methods have been implemented by the food industry until now. This article describes the most intensively investigated new preservation methods with their possibilities and especially th
โฆ LIBER โฆ
New preservation technologies: Possibilities and limitations
โ Scribed by Frank Devlieghere; Lieve Vermeiren; Johan Debevere
- Book ID
- 116539626
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 386 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0958-6946
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