The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science - Maria Micali - Books - Springer International Publishing AG - 9783319424613 - July 18, 2016
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The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science 1st ed. 2016 edition

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This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.


60 pages, 1 black & white illustrations, 2 colour illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 18, 2016
ISBN13 9783319424613
Publishers Springer International Publishing AG
Pages 54
Dimensions 155 × 235 × 3 mm   ·   1.07 kg
Language German  

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