Novel thermal and non-thermal technologies for fluid foods /

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid food...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Cullen, P. J. (Patrick J.), Tiwari, Brijesh K., Valdramidis, Vasilis P.
Format:	eBook
Language:	English
Published:	London : Academic, 2012.
Series:	Food science and techonology international series.
Subjects:	Food industry and trade. Food > Preservation. Fluids. Electronic books.
Online Access:	Connect to the full text of this electronic book