《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 7 LIQUID CONC

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 6 FREEZING AND FROZEN-FOOD STORAGE

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 5 REFRIGERATED STORAGE

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 4 COMMERCIAL STERILIZATION

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 3 PASTEURIZATION AND BLANCHING

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 2 THERMAL PROCESSING PRINCIPLES

《食品加工原理》课程PPT教学课件（福建农林大学）Chapter 1 INTRODUCTION

7.1 Introduction Both food processors and consumers have a basic need for valid and relevant nutritional information; on the one hand to guide production and marketing of genuinely functional products, and on the other to allow selection of products according to efficacy

Introduction: the principles of infrared heating Sir William Herschel discovered infrared – or heat radiation – in the 1800s when he was attempting to determine the part of the visible spectrum with the minimum associated heat in connection with the astronomical observations he was making

《食品加工新技术》课程教学大纲