The Chemistry of Thermal Food Processing Procedures
(Bog, Paperback / softback, Engelsk)
Beskrivelse
This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.
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Alle detaljer
| Forlag | Springer International Publishing AG |
| Forfattere | Maria Micali, Marco Fiorino, Salvatore Parisi |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 1st ed. 2016 |
| Udgivelsesdato | 18-07-2016 |
| Første udgivelsesår | 2016 |
| Serie | SpringerBriefs in Molecular Science |
| Illustrationer | 2 Illustrations, color; 1 Illustrations, black and white |
| Originalsprog | Switzerland |
| Sideantal | 54 |
| Indbinding | Paperback / softback |
| Forlag | Springer International Publishing AG |
| Sideoplysninger | 54 pages, 2 Illustrations, color; 1 Illustrations, black and white |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9783319424613 |