Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II
The methods utilized to process and store food in order to increase its safety and shelf life involve different practices and actions that affect the physicochemical, nutritional, and sensory properties of the final products. The processing and storage of food needs to be optimized in order to promo...
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| Formato: | Online |
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| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Assuntos: | |
| Acesso em linha: | ONIX_20240514_9783725802333_321 |
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