Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies
The consumer demand for natural, minimally processed, fresh like and functional food has lead to an increasing interest in emerging technologies. The aim of this PhD project was to study three innovative food processing technologies currently used in the food sector. Ultrasound-assisted freezing, v...
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| Format: | Doctoral Thesis |
| Language: | en |
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Alma Mater Studiorum - Università di Bologna
2012
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| Online Access: | http://amsdottorato.unibo.it/4439/ |