New perspectives on food blanching. (2017)

• Record Type: Book
• Further Information: Note: Felipe Richter Reis, editor.
• Editors: Richter Reis, Felipe
• Other Names: École nationale supérieure des beaux-arts (France)
• Contents: Conceptual Considerations.- Typical Applications of Conventional Blanching.- Novel Applications of Conventional Blanching.- Studies on Novel Blanching Technologies.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2017
• Copyright Date: 2017
• Extent: 1 online resource, illustrations
• Subjects: 641.3; 664; Chemistry; Food -- Biotechnology; Chemical engineering; Quality control; Reliability; Industrial safety; Boiling (Cooking); Food industry and trade; Chemistry; Food Science; Industrial Chemistry/Chemical Engineering; Quality Control, Reliability, Safety and Risk; Electronic books
• Languages: English
• ISBNs: 3319486659; 9783319486659
• Notes: Note: Includes bibliographical references at the end of each chapters.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.