Advances in thermal and non-thermal food preservation /
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...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Ames, Iowa :
Blackwell Pub.,
2007.
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| Edition: | 1st ed. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Physical Description: | 1 online resource (xii, 281 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470277898 0470277890 1282365487 9781282365483 9786612365485 661236548X 0470276606 9780470276600 |