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Springer High Pressure Processing of Food - Engineering Series

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£227.00 £215.65 £220.19 £224.73 £229.27 £233.81 £238.35 12 August 2026 01 September 2026 21 September 2026 11 October 2026 01 November 2026
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Description

High Pressure Processing of Food: Principles, Technology and Applications provides a comprehensive look at a technology adopted worldwide for industrial food preservation. This volume from the Springer Food Engineering Series explores how to preserve a wide variety of food products without the use of heat or chemical preservatives. The text reviews basic technology principles and the specific process parameters required to govern microbial safety and maintain product quality. This information is an essential requirement for successful industrial application. This book is a valuable resource for scientists in the food industry, specifically those working with the processing of meat, fish, fruits, and vegetables.

Key Features

This Springer publication reviews the technology principles used to preserve food without heat or chemical additives.

The book covers process parameters necessary to maintain microbial safety and product quality in industrial settings.

Content is specifically designed for scientists involved in the processing of meat, fish, fruits, and vegetables.

Part of the Food Engineering Series, this text focuses on high pressure processing technology used at the industrial level.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
30 March 2018
Listed Since
30 March 2018

Barcode

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