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

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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...

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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
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