Autor:	M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
Předmět:	Food--Analysis, Food industry and trade
Kategorie:	TECHNOLOGY & ENGINEERING / Food Science / General
Popis:	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.
Databáze:	eBook Index
Externí odkaz:	Zobrazit plný text záznamu