Physical principles preservation of food

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing ope...

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Những tác giả chính:	Karel, Marcus, Lund, Daryl B.
Định dạng:	Sách
Ngôn ngữ:	English
Được phát hành:	Marcel Dekker 2011
Những chủ đề:	Hóa học
Truy cập trực tuyến:	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25657
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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spelling	oai:scholar.dlu.edu.vn:DLU123456789-256572012-03-03T07:42:57Z Physical principles preservation of food Karel, Marcus Lund, Daryl B. Hóa học This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more. 2011-09-13T00:55:17Z 2011-09-13T00:55:17Z 2003 Book 0-8247-4063-7 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25657 en application/pdf Marcel Dekker
institution	Thư viện Trường Đại học Đà Lạt
collection	Thư viện số
language	English
topic	Hóa học
spellingShingle	Hóa học Karel, Marcus Lund, Daryl B. Physical principles preservation of food
description	This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
format	Book
author	Karel, Marcus Lund, Daryl B.
author_facet	Karel, Marcus Lund, Daryl B.
author_sort	Karel, Marcus
title	Physical principles preservation of food
title_short	Physical principles preservation of food
title_full	Physical principles preservation of food
title_fullStr	Physical principles preservation of food
title_full_unstemmed	Physical principles preservation of food
title_sort	physical principles preservation of food
publisher	Marcel Dekker
publishDate	2011
url	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25657
_version_	1757663050751541248

Physical principles preservation of food

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