Improving food quality with novel food processing [
"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (P...
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2014
|
| Subjects: | |
| Online Access: | CRCBASENET |
Internet
CRCBASENETBadak Internet Collection
| Call Number: |
TP373 6 I47 2014 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1000163572 | Electronic Resource | Electronic Book | Available |