Freeze concentration as a technique to protect valuable heat-labile components of foods

Innovative Processing Technologies for Foods with Bioactive Compounds

Volumn , Issue , 2016, Pages 183-194

  Petzold, Guillermo ^a   Orellana, Patricio ^a   Moreno, Jorge J ^a   Junod, Julio ^a   Bugueño, Graciela ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

FREEZE CONCENTRATION;

EID: 84979049463     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (52)

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