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Food processing: principles and applications

Food processing: principles and applications

Jung, Stephanie, editor of compilation; Clark, Stephanie, 1968- editor of compilation; Lamsal, Buddhi, editor of compilation

Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry

Hardback, Book. English.
Second edition.
Published Chicester, West Sussex: WILEY Blackwell, 2014
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Details

Statement of responsibility: edited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal
ISBN: 0470671149, 9780470671146
Note: Includes bibliographical references and index.
Physical Description: xiii, 578 pages, 8 unnumbered pages of plates : illustrations (some colour) ; 26 cm
Subject: Food industry and trade.; Industry.