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Alternatives to Conventional Food Processing.

Autore: Andrew Proctor
Editore: New York : Springer April 2010.
Serie: RSC green chemistry series, no. 10.
Edizione/Formato:   eBook : Document : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
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Genere/forma: Electronic books
Tipo materiale: Document, Risorsa internet
Tipo documento: Internet Resource, Computer File
Tutti gli autori / Collaboratori: Andrew Proctor
ISBN: 9781621981671 1621981673
Numero OCLC: 732887046
Descrizione: 1 online resource (504 pages) illustrations.
Contenuti: Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing
Titolo della serie: RSC green chemistry series, no. 10.

Abstract:

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.  Per saperne di più…

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