Adapting high hydrostatic pressure (HPP) for food processing operations /

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging p...

Full description

Bibliographic Details

Main Author:	Koutchma, Tatiana N. (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	London, England : Elsevier, 2014.
Series:	Novel technologies in the food industry.
Subjects:	Food industry and trade. High pressure (Technology) Food industry and trade > Mathematical models. Hautes pressions. BUSINESS & ECONOMICS > Industrial Management. BUSINESS & ECONOMICS > Management. BUSINESS & ECONOMICS > Management Science. BUSINESS & ECONOMICS > Organizational Behavior. Food industry and trade Food industry and trade > Mathematical models Electronic books.
Online Access:	Connect to the full text of this electronic book