Image from Amazon.com
Custom cover image
Improving food quality with novel food processing technologies / edited by Ozlem Tokusoglu, Barry G. Swanson.
Publication details: Boca Raton : CRC, c2015. Description: 466 p. : IllISBN:- 9781466507241
- TP373.6 .I521
| Item type | Current library | Collection | Shelving location | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|---|
หนังสือ
|
PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TP373.6 .I521 c2015 (Browse shelf(Opens below)) | Available | 1620 | 32550000300498 |
Total holds: 0
Collection: หนังสือภาษาอังกฤษ Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| TP373.6 .C848 Food plant sanitation : design, maintenance, and good manufacturing practices / | TP373.6 .C848 Food plant sanitation : design, maintenance, and good manufacturing practices / | TP373.6 .C848 Food plant sanitation : design, maintenance, and good manufacturing practices / | TP373.6 .I521 c2015 Improving food quality with novel food processing technologies / | TP373.6 .M37 2006 Principles of food sanitation / | TP373.8 B687 2016 Valorization of wine making by-products | TP374 .F864 2015 Functional polymers in food science: from technology to biology |
"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 (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies" -- Provided by publisher.
There are no comments on this title.