Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/94910
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dc.creatorCheung, Anna YC-
dc.date.accessioned2022-09-01T07:59:18Z-
dc.date.available2022-09-01T07:59:18Z-
dc.identifier.urihttps://oer.lib.polyu.edu.hk/concern/works/m326m204g-
dc.identifier.urihttp://hdl.handle.net/10397/94910-
dc.language.isochi-
dc.publisherHong Kong Polytechnic University-
dc.subjectFood industry and trade-
dc.subjectProcessed foods-
dc.subjectFood science-
dc.titleFood Processing-
dc.typeVideo-
dc.typeOER-
dc.contributor.departmentDepartment of Applied Biology and Chemical Technology-
dcterms.abstractThis mini lecture gives an overview on the principles underlying food spoilage and introduces different unit operations of food processing.-
dcterms.alternative食品加工-
dcterms.issued2022-
Appears in Collections:Open Educational Resources
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