Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology Book 4) (English Edition)

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology Book 4) (English Edition)

作者
Pedro Fito、Amparo Chiralt、Jose Manuel Barat、Walter E. L. Spiess
语言
英语
出版社
CRC Press
出版日期
2019年4月23日
纸书页数
336页
电子书格式
epub,pdf,mobi,azw3,txt,fb2,djvu
文件大小
69196 KB
下载次数
6092
更新日期
2023-04-04
运行环境
PC/Windows/Linux/Mac/IOS/iPhone/iPad/iBooks/Kindle/Android/安卓/平板
内容简介

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

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