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Advances in Thermal and Non-thermal Food Preservation
182,10 €
Iowa State University Press
Sivumäärä: 288 sivua
Asu: Kovakantinen kirja
Julkaisuvuosi: 2007, 13.02.2007 (lisätietoa)
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover: * thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), * minimal thermal processing (e.g., sous-vide processing), and * non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

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Tampere
Advances in Thermal and Non-thermal Food Preservationzoom
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ISBN:
9780813829685
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