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New perspectives on food blanching
~
Richter Reis, Felipe.
New perspectives on food blanching
Record Type:
Language materials, printed : Monograph/item
Title/Author:
New perspectives on food blanching/ edited by Felipe Richter Reis.
other author:
Richter Reis, Felipe.
Published:
Cham :Springer International Publishing : : 2017.,
Description:
xi, 154 p. :ill., digital ; : 24 cm.;
Contained By:
Springer eBooks
Subject:
Boiling (Cooking) -
Online resource:
http://dx.doi.org/10.1007/978-3-319-48665-9
ISBN:
9783319486659
New perspectives on food blanching
New perspectives on food blanching
[electronic resource] /edited by Felipe Richter Reis. - Cham :Springer International Publishing :2017. - xi, 154 p. :ill., digital ;24 cm.
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.
ISBN: 9783319486659
Standard No.: 10.1007/978-3-319-48665-9doiSubjects--Topical Terms:
1249444
Boiling (Cooking)
LC Class. No.: TX685
Dewey Class. No.: 664.02
New perspectives on food blanching
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[electronic resource] /
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edited by Felipe Richter Reis.
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Cham :
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2017.
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Springer International Publishing :
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Imprint: Springer,
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xi, 154 p. :
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ill., digital ;
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24 cm.
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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.
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Boiling (Cooking)
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Food industry and trade.
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Chemistry.
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Food Science.
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Industrial Chemistry/Chemical Engineering.
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Quality Control, Reliability, Safety and Risk.
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Richter Reis, Felipe.
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http://dx.doi.org/10.1007/978-3-319-48665-9
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Chemistry and Materials Science (Springer-11644)
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