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Language: en
Pages: 472
Pages: 472
Type: BOOK - Published: 2000-07-31 - Publisher: Boom Koninklijke Uitgevers
This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of
Language: en
Pages: 447
Pages: 447
Type: BOOK - Published: 2000 - Publisher:
Language: en
Pages: 527
Pages: 527
Type: BOOK - Published: 2004-07-16 - Publisher: Elsevier
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that
Language: en
Pages: 222
Pages: 222
Type: BOOK - Published: 2011-05-12 - Publisher: John Wiley & Sons
The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophi
Language: en
Pages: 294
Pages: 294
Type: BOOK - Published: 2007-09-24 - Publisher: John Wiley & Sons
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from al