The Chemistry of Thermal Food Processing Procedures (Bog, Paperback / softback, Engelsk) af Maria Micali
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The Chemistry of Thermal Food Processing Procedures

(Bog, Paperback / softback, Engelsk)
Forfattere: Maria Micali, Marco Fiorino, Salvatore Parisi
The Chemistry of Thermal Food Processing Procedures
Forlag: Springer International Publishing AG

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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 Chemistry of Foods
Illustrationer 2 Illustrations, color; 1 Illustrations, black and white; VI, 54 p. 3 illus., 2 illus. in color.
Originalsprog Switzerland
Sideantal 54
Indbinding Paperback / softback
Forlag Springer International Publishing AG
Sideoplysninger 54 pages, 2 Illustrations, color; 1 Illustrations, black and white; VI, 54 p. 3 illus., 2 illus. in
Mål 235 x 155
ISBN-13 / EAN-13 9783319424613