| 000 | 01244cam a22002537a 4500 | ||
|---|---|---|---|
| 001 | 004346 | ||
| 003 | armpuni | ||
| 005 | 20160923153805.0 | ||
| 008 | 160923s1997####xx#a##########000#0#und#d | ||
| 040 |
_aarmpuni _carmpuni |
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| 041 | _aen | ||
| 080 | _a664 | ||
| 100 | 1 | _aHeldman, Dennis R. | |
| 245 | 1 | 0 |
_aPrinciples of food processing / _cDennis R. Heldman, Richard W. Hartel |
| 260 |
_aNew York : _bChapman & Hall, _c1997 |
||
| 300 | _axiii, 288 p. :il.;, 25 cm. | ||
| 550 | _aThe food processing industry. History of food processing. Processing Concepts. General processing concepts. Kinetics of quality change. Thermal processing principles. Influence of elevated temperatures on microbial populations. Establishment of product shelf-life and/or safety. Influence of Thermal Process on product quality. Introduction to processs calculations. References. Pasteurization and blanching. Commercial sterilization. Refrigerated Storage. Freezing and frozen-food storage. Liquid concentration. Dehydration. Other separation processes. Food extrusion. | ||
| 650 | 7 |
_aACEITE _2LEMB |
|
| 650 | 7 |
_aALIMENTACION _2LEMB |
|
| 650 | 7 |
_aEXTRACCION DE ACEITE _2LEMB |
|
| 700 | 1 | _aHartel, Richard W. | |
| 942 |
_cLB _2cdu |
||
| 945 |
_aMDC _d1999-05-03 |
||
| 999 |
_c4345 _d5520 |
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