High Pressure Processing of Food by Vm Balasubramaniam

High Pressure Processing of Food by Vm Balasubramaniam

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

SKU	Unavailable
ISBN 13	9781493980031
ISBN 10	1493980033
Title	High Pressure Processing of Food
Author	Vm Balasubramaniam
Series	Food Engineering Series
Condition	Unavailable
Binding Type	Paperback
Publisher	Springer-Verlag New York Inc.
Year published	2018-03-30
Number of pages	762
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.