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Alternatives to Conventional Food Processing.

著者: Andrew Proctor
出版商: New York : Springer April 2010.
丛书: RSC green chemistry series, no. 10.
版本/格式:   电子图书 : 文献 : 英语查看所有的版本和格式
数据库:WorldCat
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类型/形式: Electronic books
材料类型: 文献, 互联网资源
文件类型: 互联网资源, 计算机文档
所有的著者/提供者: Andrew Proctor
ISBN: 9781621981671 1621981673
OCLC号码: 732887046
描述: 1 online resource (504 pages) illustrations.
内容: 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
丛书名: RSC green chemistry series, no. 10.

摘要:

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.  再读一些...

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