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0 (hodnocen0 x )
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EB
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EB
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ONLINE
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Cham : Springer International Publishing : Imprint: Springer, 2017
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1 online zdroj
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 Plný text PDF
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* Návod pro vzdálený přístup
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ISBN 978-3-319-48665-9 (e-kniha)
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ISBN 9783319486642 (print)
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Printed edition: ISBN 9783319486642
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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. ..
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001476453
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Dotazy a připomínky