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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Balasubramaniam, V.M (Editor), Barbosa-Cánovas, Gustavo V. (Editor), Lelieveld, Huub L.M (Editor)
Format: e-Book
Language:English
Published: New York, NY : Springer New York : 2016.
Imprint: Springer,
Edition:1st ed. 2016.
Series:Food Engineering Series,
Subjects:
Food science.
Food Science.
Online Access:Full-text access

Internet

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