Recent Developments in Processing Technologies for Roasted, Fried, Smoked and Fermented Food Products
Progress in the research efforts to upgrade various traditional processing technologies, especially roasting, deep-fat frying, smoking, and fermentation, is presented in this chapter. The importance of these studies is in the need for more user-friendly, adaptable, and affordable low-cost machinery...
Guardado en:
| Autores principales: | , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/87274 |
| Etiquetas: |
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