The Chemistry Of Thermal Food Processing Procedures
language: english
Publisher:
Springer International Publishing AG, July of 2016 ‧
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SYNOPSIS
This Brief reviews thermal processes in the food industry â€" pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques â€" smoking, addition of natural additives, irradiation, etc. â€" are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9783319424613 |
| Publisher: | Springer International Publishing AG |
| Release Date: | July of 2016 |
| Language: | English |
| Dimensions: | 155 x 235 x 3 mm |
| Cover: | Softcover |
| Pages: | 54 |
| Format: | Book |
| Collection: | Springerbriefs In Molecular Science |
| Categories: |
Books in English
>
Science
>
Chemical
Books in English > Others |
| EAN: | 9783319424613 |
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