Food preservation techniques

dc.contributor.author	Zeuthen, Peter (edit)
dc.contributor.author	Bogh-Sorensen, Leif (edit)
dc.date.issued	2003
dc.identifier.isbn	1-85573-714-0
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8166
dc.description	xvii, 581 p. : ill.
dc.description.abstract	Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
dc.language.iso	en
dc.publisher	CRC Press
dc.relation.ispartofseries	Woodhead Publishing in food science and technology
dc.subject	Food
dc.subject.other	Preservation
dc.subject.other	Safety measures
dc.title	Food preservation techniques
dc.type	Book