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The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science Maria Micali 1st ed. 2016 edition
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The Chemistry of Thermal Food Processing Procedures - SpringerBriefs in Molecular Science
Maria Micali
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.
60 pages, 1 black & white illustrations, 2 colour illustrations, biography
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | July 18, 2016 |
| ISBN13 | 9783319424613 |
| Publishers | Springer International Publishing AG |
| Pages | 54 |
| Dimensions | 155 × 235 × 3 mm · 1.07 kg |
| Language | German |
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