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Minimally Processed Foods

Overview of attention for book
Cover of 'Minimally Processed Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Minimally Processed Foods: Overview
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    Chapter 2 Hurdle Technology in Food Preservation
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    Chapter 3 Packaging Methods for Minimally Processed Foods
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    Chapter 4 Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables
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    Chapter 5 Technologies in Fresh-Cut Fruit and Vegetables
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    Chapter 6 Trends, Convenience, and Safety Issues of Ready Meals
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    Chapter 7 Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods
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    Chapter 8 Part-Baked Products
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    Chapter 9 Processing, Quality and Storage of Part-Baked Products
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    Chapter 10 Minimally Processed Meat and Fish Products
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    Chapter 11 Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products
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    Chapter 12 Sustainability and Challenges of Minimally Processed Foods
Attention for Chapter 9: Processing, Quality and Storage of Part-Baked Products
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Citations

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10 Mendeley
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Chapter title
Processing, Quality and Storage of Part-Baked Products
Chapter number 9
Book title
Minimally Processed Foods
Published by
Springer, Cham, January 2015
DOI 10.1007/978-3-319-10677-9_9
Book ISBNs
978-3-31-910676-2, 978-3-31-910677-9
Authors

Cristina M. Rosell

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 10 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 10 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 3 30%
Student > Master 2 20%
Researcher 1 10%
Student > Doctoral Student 1 10%
Other 1 10%
Other 2 20%
Readers by discipline Count As %
Unspecified 4 40%
Chemical Engineering 2 20%
Agricultural and Biological Sciences 2 20%
Engineering 1 10%
Unknown 1 10%

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