Utvidet returrett til 31. januar 2024

The Chemistry of Thermal Food Processing Procedures

Om The Chemistry of Thermal Food Processing Procedures

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9783319424613
  • Bindende:
  • Paperback
  • Sider:
  • 54
  • Utgitt:
  • 18. juli 2016
  • Utgave:
  • 12016
  • Dimensjoner:
  • 155x235x3 mm.
  • Vekt:
  • 1066 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 27. november 2024

Beskrivelse av The Chemistry of Thermal Food Processing Procedures

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.

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