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