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Smoke in food processing / Joseph A. Maga.
Tipo de material:
TextoDetalles de publicación: Boca Raton, Fla. : CRC, 1988Descripción: 160 p. : il. ; 26 cmISBN: - 0849351553
- TX835 .M3 1988
Contenidos parciales:
Cap. 1. Wood composition.-- Cap. 2. Thermal reactions of wood.-- Cap. 3. Smoke generation technology.-- Cap. 4. Flavor chemistry of wood smoke.-- Cap. 5. Textural changes in smoked foods.-- Cap. 6. The nutritional quality of smoked foods.-- Cap. 7. The antioxidative properties of wood smoke.-- Cap. 8. Smoke and food color.-- Cap. 9. Antimicrobial properties of smoke.-- Cap. 10. Potential health concerns associated with smoke.-- Cap. 11. Tobacco smoke.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
01-Préstamo Interno (Libros)
|
Biblioteca Magna a | Acervo General | TX835 .M3 1988 | V. 1 Ej. 01 | Disponible | 184526 |
Incluye referencias bibliográficas.
Cap. 1. Wood composition.-- Cap. 2. Thermal reactions of wood.-- Cap. 3. Smoke generation technology.-- Cap. 4. Flavor chemistry of wood smoke.-- Cap. 5. Textural changes in smoked foods.-- Cap. 6. The nutritional quality of smoked foods.-- Cap. 7. The antioxidative properties of wood smoke.-- Cap. 8. Smoke and food color.-- Cap. 9. Antimicrobial properties of smoke.-- Cap. 10. Potential health concerns associated with smoke.-- Cap. 11. Tobacco smoke.
Área de Ciencias Básicas e Ingenierías