New Perspectives on Food Blanching [electronic resource] /
Richter Reis, Felipe.editor.
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. .
Includes bibliographical references at the end of each chapters.
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. .
Food—Biotechnology.
Chemical engineering.
Quality control.
Reliability.
Industrial safety.
Food Science.
Industrial Chemistry/Chemical Engineering.
Quality Control, Reliability, Safety and Risk.