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Advances in Thermal and Non-Thermal Food Preservation. / [Edited by] Gaurav Tewari and Vijay K. Juneja
Hoboken : John Wiley & Sons, 2007.
279 pages. : illustrations
Ký hiệu phân loại (DDC): 664.028
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:.:.; thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), .; minimal thermal processing (e.g., sous-vide processing), and.; non-thermal food preservation techniques (e.g., high pressure processing and pulsed
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