New Methods of Food Preservation (Paperback, Softcover reprint of hardcover 1st ed. 1994)

This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is 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 microorganisms in food, and the direct and synergistic application of ultrasonic radiation.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	December 2010
First published:	1994
Authors:	Grahame W. Gould
Dimensions:	235 x 155 x 18mm (L x W x T)
Format:	Paperback
Pages:	324
Edition:	Softcover reprint of hardcover 1st ed. 1994
ISBN-13:	978-1-4419-5192-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4419-5192-X
Barcode:	9781441951922

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