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The Chemistry Of Thermal Food Processing Procedures

by Salvatore Parisi, Maria Micali e Marco Fiorino
language: english
Publisher: Springer International Publishing AG, July of 2016 ‧
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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.

The Chemistry Of Thermal Food Processing Procedures

by Salvatore Parisi, Maria Micali e Marco Fiorino

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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