Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Kategorije:
Godina:
2001
Izdanje:
1
Izdavač:
CRC Press
Jezik:
english
Strane:
248
ISBN 10:
1587160439
Fajl:
PDF, 7.08 MB
IPFS:
,
english, 2001
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