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CARBALLO, SERGIO, Autor ; SCALONE, M., Autor ; BORTHAGARAY, MARIA, Autor |Dentro INNOTEC (No. 1, dic. 2006)Consumers increasingly require a food product that preserves their nutritional value; retain fresh colour, flavour and texture. Appearance, texture and flavour are attributes identified as to be key to acceptability of fruit and also for consum[...]texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1972Quality Control in the Food Industry, focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, proces[...]texto impreso
S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1968Quality control in the food industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging[...]texto impreso
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En esta nueva edición de Química de los alimentos, totalmente actualizada, participan prestigiosos investigadores-profesores de reconocidas instituciones educativas. Aunque se mantiene la estructura del libro, se han revisado, concienzudamente y[...]texto impreso
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BERMUDEZ-AGUIRRE, D., Autor ; BARBOSA CANOVAS, GUSTAVO V., AutorNonthermal technologies to process foods became the focus of many research/lab activities during the last few years. Some of them have been approved by food regulatory agencies to manufacture high-acid food products.texto impreso
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