Non-thermal food engineering operations

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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

Bibliographic Details
Main Author:	Ortega-Rivas, Enrique (Author)
Format:	Book
Language:	English
Published:	New York : Springer , c2012
Series:	Food engineering series
Subjects:	Food industry and trade > Quality control Food industry and trade > Safety measures Food > Effect of heat on

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