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|a Schaschke, Carl.
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1 |
0 |
|a Developments in high-pressure food processing /
|c Carl J. Schaschke.
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| 264 |
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1 |
|a New York :
|b Nova Science Publishers Incorporated,
|c [2010]
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|a 1 online resource.
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|a Food science and technology
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|a Includes bibliographical references (pages [41]-47) and index.
|
| 505 |
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|a Food safety and control -- Food quality -- Constituents of foods -- Fats, lipids and oils -- Process operation -- Fruits and vegetables -- Seafood -- Meats and meat products -- Dairy products.
|
| 588 |
|
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|a Description based on print version record.
|
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|a English.
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0 |
|a Food industry and trade.
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|a High pressure (Technology)
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0 |
|a Food
|x Composition.
|
| 650 |
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0 |
|a Food
|x Quality.
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6 |
|a Hautes pressions.
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| 650 |
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6 |
|a Aliments
|x Qualité.
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| 650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
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7 |
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| 650 |
|
7 |
|a High pressure (Technology)
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|0 (OCoLC)fst00956053
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|i Print version:
|t Developments in high-pressure food processing
|d New York : Nova Science Publishers Inc., c2010.
|z 9781617612978 (softcover)
|w (DLC) 2010031183
|
| 830 |
|
0 |
|a Food science and technology series (Nova Science Publishers)
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|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=362392
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