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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Kondjoyan, Alain, Renard, Catherine, Dole, Patrice, Fournaison, Laurence, Hoang-Le, Hong-Minh, Le Loir, Yves, Pénicaud, Caroline, Zagorec, Monique, Zuber, François
Aineistotyyppi:	Online
Kieli:	ranska
Julkaistu:	éditions Quae 2025
Aiheet:	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
Linkit:	ONIX_20251204T110320_9782759240777_3
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!