Progress in Food Preservation.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration...
Saved in:
| Online Access: |
Full text (MCPHS users only) |
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| Main Author: | |
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken :
John Wiley & Sons,
2011
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
| Summary: | This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:Novel decontamination techniquesNovel preservation. |
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| Item Description: | 4.2.2 High pressure. |
| Physical Description: | 1 online resource (658 pages) |
| ISBN: | 9781119962014 1119962013 |
| Source of Description, Etc. Note: | Print version record. |
