*Food Materials Science and Engineering* covers a comprehensive range of topics in elation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and applicatio
Ultraviolet processing of liquid food: A review: Part 2: Effects on microorganisms and on food components and properties
✍ Scribed by Víctor Falguera; Jordi Pagán; Salvador Garza; Alfonso Garvín; Albert Ibarz
- Book ID
- 116489139
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 490 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0963-9969
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