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High Pressure Processing of Fruit and Vegetable Products - Contemporary Food Engineering 1.º edición
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High Pressure Processing of Fruit and Vegetable Products - Contemporary Food Engineering
High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for preserving fruits and fruit juices.
178 pages, 5 Line drawings, black and white; 36 Halftones, black and white; 38 Tables, black and whi
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 24 de octubre de 2017 |
| ISBN13 | 9781498739023 |
| Editores | Taylor & Francis Inc |
| Páginas | 194 |
| Dimensiones | 150 × 220 × 20 mm · 420 g |
| Lengua | Inglés |
| Editor | Houska, Milan |
| Editor | Vinagre Marques da Silva, Filipa (University of Auckland, Chemical and Materials Engineering Department, New Zealand) |
