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Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
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Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, the
Non-thermal Processing of Foods
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This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed e
Chemistry of Thermal and Non-Thermal Food Processing Technologies
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Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging
Non-Thermal Food Processing Technologies
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Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alter
Thermal Food Processing
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Authors: Da-Wen Sun
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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Qu