Advances in thermal and non-thermal food preservation
में बचाया:
| निगमित लेखक: | |
|---|---|
| अन्य लेखक: | , |
| स्वरूप: | इलेक्ट्रोनिक ई-पुस्तक |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Ames, Iowa :
Blackwell Pub.,
2007.
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| संस्करण: | 1st ed. |
| विषय: | |
| ऑनलाइन पहुंच: | An electronic book accessible through the World Wide Web; click to view |
| टैग: |
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विषय - सूची:
- Basic food microbiology
- Thermal processing of liquid foods with or without particulates
- Aseptic processing
- UHT and aseptic processing of milk and milk products
- Microwave and radio-frequency heating
- Novel thermal processing technologies
- Radio-frequency heating
- Sous vide and cook-chill processing of foods
- Active packaging
- The ozonation concept
- Electronic pasteurization
- High-pressure processing of foods
- Pulsed electric field technology.