Thermal Food Processing New Technologies and Quality Issues
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors t...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC/Taylor & Francis Group
2006
|
| Series: | Food science and technology
149 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development |
|---|---|
| Physical Description: | 640 pages illustrations 23 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9781574446289 1574446282 |
The Technology of Food Preservation 
Food preparation and preservation