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The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science Maria Micali 1st ed. 2016 edition
The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science
Maria Micali
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.
60 pages, 1 black & white illustrations, 2 colour illustrations, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 18 de julio de 2016 |
| ISBN13 | 9783319424613 |
| Editores | Springer International Publishing AG |
| Páginas | 54 |
| Dimensiones | 155 × 235 × 3 mm · 1,07 kg |
| Lengua | Alemán |