Nutritional and Toxicological Consequences of Food Processing edited by Mendel Friedman.

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have bot...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Friedman, Mendel (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1991.
Edition:1st ed. 1991.
Series:Advances in Experimental Medicine and Biology, 289
Springer eBook Collection.
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Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.