Isbn: 9783330015210 - high pressure processing of black tiger shrimp (penaeus monodon): effect on quality attributes and shelf-life (6 resultados)

Taschenbuch. Condición: Neu. High Pressure Processing of Black Tiger Shrimp (Penaeus monodon) | Effect on Quality Attributes and Shelf-life | Barjinder Pal Kaur (u. a.) | Taschenbuch | 228 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330015210 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Paperback. Condición: Brand New. 228 pages. 8.66x5.91x0.52 inches. In Stock.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented. 228 pp. Englisch.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pal Kaur BarjinderBarjinder Pal Kaur obtained her BTech (2006) in Agricultural Engineering and MTech (2009) in Processing and Food Engineering from Punjab Agricultural University, Ludhiana. She did her doctoral degree from Indian Ins.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 228 pp. Englisch.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.…