Ultra High Pressure Treatments of Foods By Marc E. G. Hendrickx Dr. ir., Dietrich Knorr Dr. Dipl.-Ing., Linda Ludikhuyze Dr. ir., Ann Van Loey Dr. ir., Volker Heinz Dr.-Ing.
English | PDF | 2001 | 346 Pages | ISBN : 1461352118 | 41.52 MB
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown.
The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation.