Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms

Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressuriz...

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Bibliographic Details
Other Authors: Barba, Francisco J. (Editor), Sant'Ana, Anderson (Editor), Orlien, Vibeke (Editor), Muhamed Koubaa (Editor)
Format: Book
Language:English
Published: London ACADEMIC PRESS, an imprint of Elsevier 2018
Subjects:
Food > Preservation
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