La conservation des aliments — Vers plus de durabilité et de naturalité

Products of plant or animal origin evolve under the action of biochemical and microbial reactions. To limit their deterioration, preservation methods have been developed since prehistoric times, and their principles are still the basis of techniques used in the food industry today. These processes a...

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Bibliografiske detaljer

Main Authors:	Kondjoyan, Alain, Renard, Catherine, Dole, Patrice, Fournaison, Laurence, Hoang-Le, Hong-Minh, Le Loir, Yves, Pénicaud, Caroline, Zagorec, Monique, Zuber, François
Format:	Online
Sprog:	fransk
Udgivet:	éditions Quae 2025
Fag:	food quality food conservation human health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
Online adgang:	ONIX_20251204T110320_9782759240777_3
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