The identification of traits influencing frozen food properties
Sustainability and health within food manufacture is high on the agenda of many food companies, without compromising the quality or nutritional value of the products. The use of fruit and vegetables as a source of raw materials to replace in whole or in part some of the current 'white powder�...
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University of Nottingham
2014
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716369 |