Novel Food Processing
Taylor & Francis Inc, 2009
392,75 €On orderDelivery: 2-3 weeks
The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.
- ISBN-13
- 9781420071191
- ISBN-10
- 142007119X
- Publisher
- Taylor & Francis Inc
- Year
- 2009
- Publication date
- 2009-12-21
- Pages
- 510
- Dimensions
- 183x261x29
- Weight
- 1084