rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Improving food quality with novel food processing [
  name:
    name part: Swanson, Barry G.
    role:
      role term: author
  name:
    name part: Tokusoglu, Ozlem
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Florida
    publisher: CRC Press
    date issued: c2014
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: electronic resource]
    extent: 1 online resource (xiv, 455p.) : ill
  abstract: "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 (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies"
  note: edited by Ozlem Tokusoglu, Barry G. Swanson
  note: Includes index
  subject:
    topic: Food industry and trade
    topic: Sanitation
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Processed foods
  classification: TP373.6 .I47 2014
  identifier: 146650725X (e-book)
  identifier: 9781466507241
  identifier: 9781466507258 (e-book)
  identifier: http://www.crcnetbase.com/action/doSearch
  record info:
    record creation date: 141023
    record change date: 20150323093000.0
    record identifier: 0000086955