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Ultra High Pressure Treatment of Foods - Food Engineering Series Marc E G Hendrickx
Ultra High Pressure Treatment of Foods - Food Engineering Series
Marc E G Hendrickx
Examines the use of high-pressure technology in food processing and preservation. This work explores the fundamental aspects of this non-thermal treatment of foods. It consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. It also addresses the specific processing aspects.
340 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de septiembre de 2002 |
| ISBN13 | 9780306472787 |
| Editores | Springer Science+Business Media |
| Páginas | 340 |
| Dimensiones | 178 × 254 × 26 mm · 961 g |
| Lengua | Inglés |
| Editor | Hendrickx, Marc E.g. |
| Editor | Knorr, Dietrich |