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Effects of Processing on Food Composition, Nutritional Value and Sensory Quality

Mariusz Szymczak Joanna Trafialek

$138.95   $111.22

Hardback

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English
Mdpi AG
26 February 2024
Food is subjected to various treatments and processes before human consumption, which have an effect on the food's shelf life, nutritional value, and sensory qualities. This Special Issue reprint contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, shaping, reforming, and packaging. These methods were applied during the processing of vegetables, fruit, dairy, oils, meats, seeds, marine foods, beverages, and other food items. This Special Issue reprint is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

Guest editor:   ,
Imprint:   Mdpi AG
Dimensions:   Height: 244mm,  Width: 170mm,  Spine: 16mm
Weight:   594g
ISBN:   9783036599519
ISBN 10:   3036599517
Pages:   182
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

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