The Chemistry of Thermal Food Processing Procedures
Marco Fiorino, Maria Micali, Salvatore Parisi
Springer International Publishing AG, 2016
74,95 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9783319424613
- ISBN-10
- 3319424610
- Publisher
- Springer International Publishing AG
- Year
- 2016
- Publication date
- 2016-07-18
- Pages
- 54
- Dimensions
- 235x155x