Bibliografische Daten
ISBN/EAN: 9783319839899
Sprache: Englisch
Umfang: xi, 154 S., 39 s/w Illustr., 10 farbige Illustr.,
Einband: kartoniertes Buch
Beschreibung
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.
Produktsicherheitsverordnung
Hersteller:
Springer Verlag GmbH
juergen.hartmann@springer.com
Tiergartenstr. 17
DE 69121 Heidelberg
Autorenportrait
Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paraná in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".
