Improving food quality with novel food processing technologies

"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 Tokuşoğlu, Özlem, 1970- (Author, Editor), Swanson, Barry Grant, 1944- (Author, Editor)
Format Book
LanguageEnglish
Published Boca Raton : CRC Press, 2014
Subjects
potravinářská technologie
výroba potravin
kvalita potravin
food technology
food production
food quality
kolektivní monografie
collective monographs
ISBN9781466507241
Physical Descriptionxiv, 466 stran, 4 strany nečíslovaných obrazových příloh : ilustrace (některé barevné) ; 24 cm

Cover

ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status In house loan More Information Location Study room - 3rd floor Call Number 664/IMPROVING

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