Non-thermal food engineering operations
This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer ,
c2012
|
| Series: | Food engineering series
|
| Subjects: |
Tembila General Collection
| Call Number: |
TP371 O78 2012 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1000147757 | OPEN SHELF (30 DAYS) | Book | Available |