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High Pressure Processing of Fruit and Vegetable Products - Contemporary Food Engineering 1st edition
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High Pressure Processing of Fruit and Vegetable Products - Contemporary Food Engineering
High pressure processing in one of the fastest growing food processing technologies, retaining almost all the nutrients and health benefits found in the original raw fruit or vegetable. This book reviews and summarizes the latest advances in the novel highpressure processing technique for preserving fruits and fruit juices.
178 pages, 5 Line drawings, black and white; 36 Halftones, black and white; 38 Tables, black and whi
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | October 24, 2017 |
| ISBN13 | 9781498739023 |
| Publishers | Taylor & Francis Inc |
| Pages | 194 |
| Dimensions | 150 × 220 × 20 mm · 420 g |
| Language | English |
| Editor | Houska, Milan |
| Editor | Vinagre Marques da Silva, Filipa (University of Auckland, Chemical and Materials Engineering Department, New Zealand) |
