Food Preservation Technology: Innovations in Food Processing. Este artículo no está disponible.
Idioma: inglés
Editorial: Technomic, 2000
- Tapa dura
- Usado
Vendedor patrimonial
Librería: Anybook.com, Lincoln, Reino UnidoAnybook.com
Vendedor de 5 estrellas
Vendedor de IberLibro desde 22 de diciembre de 1999
No disponible
Tapa dura
Condición: Usado - Aceptable
EUR 28,94
Descripción del artículo del vendedor
This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,750grams, ISBN:9781566767828.
N° de ref. del artículo 4925667
- Título
- Food Preservation Technology: Innovations in Food Processing
- Autor
- Gould, G.W. (ed) et al
- Editorial
- Technomic
- Año de publicación
- 2000
- Estado
- Good
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 1566767822
- ISBN 13
- 9781566767828
- Peso del artículo
- 750 gramos
- Serie
- Libro 2 de 14: Food Preservation Technology
- Catálogos de vendedores
- Food Science
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
Gustavo V. Barbosa-Cánovas, Grahame W. Gould
“Acerca de” puede pertenecer a otra edición de este título.
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