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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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
| Published: |
London
ACADEMIC PRESS, an imprint of Elsevier
2018
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food preservatives