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Minimal Processing Technologies in the Food Industries

  • 1st Edition - July 26, 2002
  • Editors: T Ohlsson, N Bengtsson
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 5 4 7 - 7
  • eBook ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 6 7 9 - 5

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry.… Read more

Minimal Processing Technologies in the Food Industries

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The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.