| 查看: 393 | 回复: 3 | ||
| 【奖励】 本帖被评价2次，作者sinapdb增加金币 1.5 个 | ||
| 当前主题已经存档。 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[资源]
Minimal Processing Technologies in the Food Industry
|
||
|
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 |
回复此楼» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有158人回复
3楼2006-12-23 13:28:32
2楼2006-12-21 19:59:32
4楼2007-06-05 22:47:04