Improving food quality with novel food processing [

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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...

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Bibliographic Details
Main Authors:	Swanson, Barry G. (Author), Tokusoglu, Ozlem (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press , c2014
Subjects:	Food industry and trade > Sanitation Food > Preservation Processed foods
Online Access:	CRCBASENET

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