High Pressure Processing of Food Principles, Technology and Applications /

High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety. Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes curr...

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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Balasubramaniam, V.M (Editör), Barbosa-Cánovas, Gustavo V. (Editör), Lelieveld, Huub L.M (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: New York, NY : Springer New York : 2016.
Imprint: Springer,
Edisyon:1st ed. 2016.
Seri Bilgileri:Food Engineering Series,
Konular:
Food science.
Food Science.
Online Erişim:Full-text access

Internet

Full-text access

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