Recent Developments in High Pressure Processing of Foods
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodo...
Spremljeno u:
| Glavni autor: | |
|---|---|
| Format: | Livre numérique |
| Jezik: | Anglais |
| Izdano: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Izdanje: | 1st ed. 2013. |
| Serija: | SpringerBriefs in Food, Health, and Nutrition
|
| Online pristup: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Bilješka: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Recent Developments in High Pressure Processing of Foods, Texte imprimé, 9781461470540 • Recent Developments in High Pressure Processing of Foods, Texte imprimé, 9781461470564 |
Sadržaj:
- Introduction.- High pressure processing of plant products High pressure processing of dairy products.- High pressure processing of animal products.- Conclusion.- References Acknowledgments