This text describes food preservation techniques, with emphasis
being placed both on the innovative exploitation of traditional
procedures, including combination preservation methods, and on more
radical approaches such as the use of high hydrostatic pressures or
voltage pulses to inactivate micro-organisms in food, and the
direct and synergistic application or ultrasonic radiation. The
book is intended to enable food technologists, product development
staff, production managers and quality assurance personnel to
assimilate the essential principals behind each technique and
review the applications.
General
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