This book provides information on the advances in blanching and its
effect on food. The author presents the concepts involved in old
and novel blanching processes, the typical effects of blanching and
the studies on novel blanching technologies.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!