Physicochemical Properties and Structure Changes of Food Products during Processing
Marta Igual, Javier Martı́nez-Monzó
Abstract
This Special Issue is dedicated toward the understanding of the physicochemical properties and structure changes of food products during processing [...].
Topics & Concepts
Food productsFood processingFood scienceChemistryBiochemical engineeringEngineeringFood composition and propertiesMeat and Animal Product QualitySensory Analysis and Statistical Methods