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Minimal Processing Technologies in the Food Industry
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Minimal Processing Technologies in the Food Industry Title: Minimal Processing Technologies in the Food Industry Author: Thomas Ohlsson Publisher: OTHER Publication Date: 2002-08-13 Number Of Pages: 288 Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives and preservatives. In response to these needs one of the most important developments in the food industry has been that of minimal processing technology. This technology is designed to limit the impact of processing on the nutritional and sensory qualities of food and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal pr ... Thomas Ohlsson & Nils Bengtsson Size: 1.92 MB Format: pdf http://rapidshare.de/files/10004201/MPTITFI.rar.html Password: polyto05 |
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