It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
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语言 英语 ● 格式 PDF ● 网页 812 ● ISBN 9781466556430 ● 编辑 Jasim Ahmed & Ashim K. Datta ● 出版者 CRC Press ● 发布时间 2014 ● 下载 6 时 ● 货币 EUR ● ID 3228156 ● 复制保护 Adobe DRM
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