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| Chapter title |
Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines
|
|---|---|
| Chapter number | 3 |
| Book title |
The Chemistry of Thermal Food Processing Procedures
|
| Published by |
Springer, Cham, January 2016
|
| DOI | 10.1007/978-3-319-42463-7_3 |
| Book ISBNs |
978-3-31-942461-3, 978-3-31-942463-7
|
| Authors |
Marco Fiorino, Salvatore Parisi |