ISBN-13: 9781771887984 / Angielski / Twarda / 2019 / 412 str.
ISBN-13: 9781771887984 / Angielski / Twarda / 2019 / 412 str.
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction