Thermal food processing new technologies and quality issues
"The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through aut...
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton, Fla. :
CRC Press,
2012.
|
| Edition | 2nd ed. |
| Series | Contemporary food engineering (Unnumbered)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439876794 |
| DOI | 10.1201/b12112 |
| Physical Description | xix, 666 p. : ill., port. |
Cover
Table of Contents:
- pt. 1. Modeling of thermal food processes
- pt. 2. Quality and safety of thermally processed foods
- pt. 3. Innovations in thermal food processes.