Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. F...
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| HerausgeberIn: | |
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (328 p.) |
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