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High Pressure Processing of Food: Principles, Technology and Applications - Food Engineering Series Gustavo V. Barbosa-Canovas-V.M. Balasubramaniam-Hu 1st ed. 2016 edition
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High Pressure Processing of Food: Principles, Technology and Applications - Food Engineering Series
Gustavo V. Barbosa-Canovas-V.M. Balasubramaniam-Hu
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.
762 pages, 64 black & white illustrations, 75 colour illustrations, 62 black & white tables, 63 colo
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | January 29, 2016 |
| ISBN13 | 9781493932337 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 762 |
| Dimensions | 166 × 250 × 49 mm · 1.32 kg |
| Language | English |
| Editor | Balasubramaniam, V.M. |
| Editor | Barbosa-Canovas, Gustavo V. |
| Editor | Lelieveld, Huub |
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