Nutrient retentivity and thermal process capability of ohmic-heated pasteurizer compared to contact-heated pasteurizer /
Pasteurization of liquid foods using conventional heating is inefficient. The inefficiency as for example the excessive usage of energy, non-uniform and localized heating that contribute to nutrient losses and food poisoning. This study tries to overcome the stated problems by introducing a simple a...
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| Формат: | Thesis |
| Язык: | English |
| Опубликовано: |
2008.
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| Предметы: | |
| Online-ссылка: | http://psasir.upm.edu.my/5432 |
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