Thermal Processing Of Packaged Foods
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Language: en
Pages: 525
Pages: 525
Type: BOOK - Published: 2015-11-30 - Publisher: Springer
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to est
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2015-12-08 - Publisher: Springer
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to est
Language: en
Pages: 423
Pages: 423
Type: BOOK - Published: 2007-12-27 - Publisher: Springer Science & Business Media
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, i
Language: en
Pages: 222
Pages: 222
Type: BOOK - Published: 2011-06-09 - Publisher: John Wiley & Sons
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these produ
Language: en
Pages: 527
Pages: 527
Type: BOOK - Published: 2004-07-16 - Publisher: Elsevier
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that
