Progress in food preservation
| dc.contributor.author | Bhat, Rajeev (editor) | |
| dc.contributor.author | Alias, Abd Karim (editor) | |
| dc.contributor.author | Paliyath, Gopinadhan (editor) | |
| dc.date.issued | 2012 | |
| dc.identifier.isbn | 978-0-470-65585-6 | |
| dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/8192 | |
| dc.description.abstract | This book presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. | |
| dc.format | xxv, 630 p. : ill. | |
| dc.language.iso | en | |
| dc.publisher | Wiley-Blackwell | |
| dc.subject | Food industry and trade | |
| dc.subject | Preservation | |
| dc.title | Progress in food preservation | |
| dc.type | Book |