The microwave processing of foods /

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Regier, Marc (Editor), Knoerzer, Kai (Editor), Schubert, Helmar (Editor)
Format:	eBook
Language:	English
Published:	Oxford : Woodhead Publishing, 2017.
Edition:	Second edition.
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Subjects:	Food industry and trade. Food > Effect of heat on. Microwaves > Industrial applications. Microwave cooking. Aliments > Effets de la chaleur sur. Micro-ondes > Applications industrielles. Cuisine au four à micro-ondes. Food > Effect of heat on Food industry and trade Microwave cooking Microwaves > Industrial applications Electronic books.
Online Access:	Connect to the full text of this electronic book