Effects of Processing on Food Composition, Nutritional Value and Sensory Quality
Dublin Core
Title
Effects of Processing on Food Composition, Nutritional Value and Sensory Quality
Subject
Applied mathematics
Description
Food is subjected to various treatments and processes before human consumption, which have an effect on the food’s shelf life, nutritional value, and sensory qualities. This Special Issue reprint contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, shaping, reforming, and packaging.
Creator
Mariusz Szymczak,
Joanna Trafialek
Joanna Trafialek
Source
https://mdpi-res.com/bookfiles/book/8790/Effects_of_Processing_on_Food_Composition_Nutritional_Value_and_Sensory_Quality.pdf?v=1747616799
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Date
2024
Contributor
Mustabsyirah
Rights
Creative Commons
Format
PDF
Language
English
Type
Textbooks
Files
Collection
Citation
Mariusz Szymczak,
Joanna Trafialek, “Effects of Processing on Food Composition, Nutritional Value and Sensory Quality,” Open Educational Resource (OER) - USK Library, accessed January 31, 2026, http://oer.usk.ac.id/items/show/8477.