APLICACIÓN CONJUNTA DE INGREDIENTES NATURALES Y TECNOLOGÍAS NO TÉRMICAS PARA LA CONSERVACIÓN DE ALIMENTOS MÍNIMAMENTE PROCESADOS
The main goal of food preservation is to ensure foods' microbiological stability and safety, at least, during their shelf life. For this purpose, intense heat treatments have been traditionally applied. However, for some years now, there is a need to search for new alternatives because heat pen...
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| Format: | Doctoral Thesis |
| Language: | Spanish |
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Universitat Politècnica de València
2017
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| Online Access: | http://hdl.handle.net/10251/82693 |