| 000 | 01605nam a2200301 a 4500 | ||
|---|---|---|---|
| 001 | 823821 | ||
| 007 | tz | ||
| 008 | 130819s2015 xxum a000 0 eng d | ||
| 020 | _a9781466507241 | ||
| 049 | _aPIMLIB | ||
| 050 | 0 |
_aTP373.6 _b.I521 |
|
| 245 | 0 | 0 |
_aImproving food quality with novel food processing technologies / _cedited by Ozlem Tokusoglu, Barry G. Swanson. |
| 260 |
_aBoca Raton : _bCRC, _cc2015. _916201 |
||
| 300 |
_a466 p. : _bIll. |
||
| 449 | _aNew Arrivals-Jan.2017 | ||
| 520 | _a"Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies" -- Provided by publisher. | ||
| 650 | 0 |
_aFood industry and trade _xSanitation. _94441 |
|
| 650 | 0 |
_aProcessed foods. _949854 |
|
| 650 | 0 |
_aFood _xPreservation. _94458 |
|
| 690 |
_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932 |
||
| 700 | 1 |
_aTokusoglu, Ozlem. _949855 |
|
| 700 | 1 |
_aSwanson, Barry G. _949856 |
|
| 942 | _cBK | ||
| 988 | _c823821 | ||
| 998 | _abenjamad | ||
| 992 | _apa0216n | ||
| 999 |
_c823821 _d823821 |
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