Ultra High Pressure Treatments of Foods /
This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution...
Full description
Bibliographic Details
| Main Author: |
Hendrickx, Marc E. G. |
|---|
| Corporate Author: |
SpringerLink (Online service) |
|---|
| Other Authors: |
Knorr, Dietrich,
Ludikhuyze, Linda,
Loey, Ann,
Heinz, Volker |
|---|
| Format: | eBook
|
|---|
| Language: | English |
|---|
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
2001.
|
|---|
| Series: | Food engineering series.
|
|---|
| Subjects: | |
|---|
| Online Access: | Connect to the full text of this electronic book
|
|---|