Improving the thermal processing of foods
Publisher: CRC
Published: July 26, 2004
Language: eng
Format: Hardcover
Number of pages: 507
ISBN-13: 9780849325496
Subjects: Food & beverage technology; Technology & Industrial Arts; Technology; Science/Mathematics; Food Science; Technology / Food Industry & Science; Canning and preserving; Effect of heat on; Food; Preservation
First sentence: Ever since the invention of thermal processing as a method of preserving packaged foods by the Frenchman Nicolas Appert in the early 19th century, there has been a relentless search to reduce the amount of thermal damage to the quality of food products.