Levnedsmiddelteknologi
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Osmotic Dehydration and Vacuum Impregnation
Applications in Food Industries
Udgivet af Taylor & Francis Ltd
ISBN
9780367455248
Om denne bog
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…
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367455248
EAN
9780367455248
Format
Hæftet
Sprog
Engelsk
sider
336
Undertitel
- Applications in Food Industries
Produktbeskrivelse
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, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.
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