ShareADDING AND REMOVING HEAT.
Type of article: Book chapter
Summary
PRESENTATION OF HEAT TREATMENT METHODS (COOKING, STERILIZATION, PASTEURIZATION, CANNING) AND REFRIGERATION (CHILLING AND FREEZING) APPLIED TO SEA PRODUCTS. HOW THESE TREATMENTS AFFECT NUTRITIVE VALUE AND NUTRITIONAL LOSS. (BIBLIOGR.INT. CDIUPA, FR., 91-271979.
Details
- Original title: ADDING AND REMOVING HEAT.
- Record ID : 1992-0233
- Languages: English
- Source: In: Seafood, Eff. Technol. Nutr., Marcel Dekker Inc. - 1990; 104-135; 18 ref.
- Publication date: 1990
Links
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Indexing
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INTERET NUTRITIONNEL DES ACIDES GRAS INSATURES ...
- Author(s) : ROUGEREAU A., PERSON O.
- Date : 1991
- Languages : French
- Source: Méd. Nutr. - vol. 27 - n. 6
View record
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NUTRIENT CONTENT OF LIQUID MILK. CONTENT OF VIT...
- Author(s) : SCOTT K. J.
- Date : 1984
- Languages : English
View record
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Glossaire de la composition et de la qualité de...
- Author(s) : CEVPM
- Date : 1993
- Languages : French
View record
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EFFECT OF PHYSICAL PRESERVATION PROCESSES AND S...
- Author(s) : WEDLER A., WOLF W., PAULUS K.
- Date : 1981
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 32 - n. 1
View record
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EVOLUTION DE LA TENEUR VITAMINIQUE DU LAIT MATE...
- Author(s) : ERB F.
- Date : 1981
- Languages : French
- Source: Ann. Falsif. Expert. chim. toxicol. - vol. 74 - n. 794
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