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Effect of Emerging Processing Methods on the Food Quality Advantages and Challenges /

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in...

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Corporate Author: SpringerLink (Online service)
Other Authors: Roohinejad, Shahin. (Editor, http://id.loc.gov/vocabulary/relators/edt), Koubaa, Mohamed. (Editor, http://id.loc.gov/vocabulary/relators/edt), Greiner, Ralf. (Editor, http://id.loc.gov/vocabulary/relators/edt), Mallikarjunan, Kumar. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
Edition:1st ed. 2019.
Subjects:
Microbiology.
Organic chemistry.
Food Microbiology.
Organic Chemistry.
Online Access:https://doi.org/10.1007/978-3-030-18191-8

Internet

https://doi.org/10.1007/978-3-030-18191-8

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