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ISBN
| 9780813829685 | |
DDC
| 664.028 | |
Nhan đề
| Advances in Thermal and Non-Thermal Food Preservation. / [Edited by] Gaurav Tewari and Vijay K. Juneja | |
Thông tin xuất bản
| Hoboken : John Wiley & Sons, 2007. | |
Mô tả vật lý
| 279 pages. : illustrations | |
Tóm tắt
| 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 | |
Thuật ngữ chủ đề
| Food-Effect of heat on | |
Thuật ngữ chủ đề
| Food-Microbiology | |
Thuật ngữ chủ đề
| Food-Preservation | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Juneja, Vijay K., 1956- | |
Tác giả(bs) CN
| Tewari, Gaurav | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 041 | |aeng |
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| 044 | |anju |
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| 082 | |a664.028|bA2444|223 |
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| 245 | |aAdvances in Thermal and Non-Thermal Food Preservation. / |c[Edited by] Gaurav Tewari and Vijay K. Juneja |
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| 260 | |aHoboken : |bJohn Wiley & Sons, |c2007. |
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| 300 | |a279 pages. : |billustrations |
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| 504 | |aIncludes bibliographical references (pages 263-268) and index. |
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| 520 | |aAdvances 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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| 541 | |aMua |
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| 650 | |aFood|xEffect of heat on |
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| 650 | |aFood|xMicrobiology |
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| 650 | |aFood|xPreservation |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aJuneja, Vijay K., 1956-|eedited |
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| 700 | |aTewari, Gaurav|eedited |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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