New perspectives on food blanching
Éditeur :
Springer International Publishing AG
ISBN :
9783319839899
Date de publication :
7 juil. 2018
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.Â