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Fruit manufacturing Scientific basis, engineering properties and deteriorative reactions of tehcnological importance
New York Springer 2006Descripción: 230 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-1-4419-4031-5
- 664.8 / L691f
Contenidos:
Overview of the fruit processing industry, cap.1 Processing of fruits: Ambient and low temperature processing, cap.2 Processing of fruits: Elevated temperatures, nonthermal and miscellaneous processing, cap.3 Thermodynamical, thermophysical and rheological properties of fruits and fruit products, cap.4 Color, turbidity and other sensorial and structural properties of fruits and fruit products, cap.5 Chemical composition of fruits and its technological importance, cap.6 Fruit products, deterioration by browning, cap.7 inhibition and control of browning, cap.8
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
Libro general
|
Biblioteca Uniagraria | General | 664.8 / L691f (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100016801 |
Navegando Biblioteca Uniagraria estanterías, Colección: General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
Overview of the fruit processing industry, cap.1 Processing of fruits: Ambient and low temperature processing, cap.2 Processing of fruits: Elevated temperatures, nonthermal and miscellaneous processing, cap.3 Thermodynamical, thermophysical and rheological properties of fruits and fruit products, cap.4 Color, turbidity and other sensorial and structural properties of fruits and fruit products, cap.5 Chemical composition of fruits and its technological importance, cap.6 Fruit products, deterioration by browning, cap.7 inhibition and control of browning, cap.8
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