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The Chemistry of Thermal Food Processing Procedures

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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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783319424613
  • Indbinding:
  • Paperback
  • Sideantal:
  • 54
  • Udgivet:
  • 18. juli 2016
  • Udgave:
  • 12016
  • Størrelse:
  • 155x235x3 mm.
  • Vægt:
  • 1066 g.
  • 8-11 hverdage.
  • 13. december 2024
Forlænget returret til d. 31. januar 2025

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Beskrivelse af The Chemistry of Thermal Food Processing Procedures

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.

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