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Alternatives to Conventional Food Processing.

作者: Andrew Proctor
出版商: New York : Springer April 2010.
叢書: RSC green chemistry series, no. 10.
版本/格式:   電子書 : 文獻 : 英語所有版本和格式的總覽
資料庫:WorldCat
提要:
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類型/形式: Electronic books
資料類型: 文獻, 網際網路資源
文件類型: 網路資源, 電腦資料
所有的作者/貢獻者: Andrew Proctor
ISBN: 9781621981671 1621981673
OCLC系統控制編碼: 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
叢書名: 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.  再讀一些...

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