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Novel thermal and non-thermal technologies for fluid foods /

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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 technology international series.
Subjects:
Food industry and trade.
Food > Preservation.
Fluids.
Aliments > Conservation.
Fluides.
SCIENCE > Chemistry > Analytic.
Fluids
Food industry and trade
Food > Preservation
levensmiddelenproceskunde
food process engineering
innovaties
innovations
verwarmingssystemen
heating systems
verwarming
heating
elektrische verwarming
electric heating
voedingsmiddelen
foods
vloeistoffen (fluids)
fluids
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
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Call Number: TP370.8 .N68 2012eb
 
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TP370.8 .N68 2012eb Available