[Food Engineering Series] Non-thermal Food Engineering Operations || Protective and Preserving Food Packaging

[Food Engineering Series] Non-thermal Fo

[Food Engineering Series] Non-thermal Food Engineering Operations || Ultrasound in Food Preservation

✍ Ortega-Rivas, Enrique 📂 Article 📅 2012 🏛 Springer US ⚖ 210 KB

[Food Engineering Series] Thermal Proces

[Food Engineering Series] Thermal Processing of Packaged Foods || Introduction

✍ Holdsworth, Donald; Simpson, Ricardo 📂 Article 📅 2007 🏛 Springer US 🌐 English ⚖ 107 KB

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to

[Food Engineering Series] Thermal Proces

[Food Engineering Series] Thermal Processing of Packaged Foods || Quality Optimization

✍ Holdsworth, Donald; Simpson, Ricardo 📂 Article 📅 2007 🏛 Springer US 🌐 English ⚖ 336 KB

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to

Food Process Engineering and Technology

Food Process Engineering and Technology || Food packaging

✍ Berk, Zeki 📂 Article 📅 2009 🏛 Elsevier ⚖ 227 KB

Food Process Engineering and Technology

Food Process Engineering and Technology || Food Packaging

✍ Berk, Zeki 📂 Article 📅 2013 🏛 Elsevier ⚖ 401 KB

[Food Engineering Series] Thermal Proces

[Food Engineering Series] Thermal Processing of Packaged Foods Volume 1 || Kinetics of Thermal Processing

✍ Holdsworth, Donald; Simpson, Ricardo 📂 Article 📅 2007 🏛 Springer US 🌐 English ⚖ 275 KB

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to