國立虎尾科技大學 |

Language: English

Back

Progress in food preservation

Bhat, Rajeev.

Progress in food preservation

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Progress in food preservation/ edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath.
other author:	Bhat, Rajeev.
Published:	Chicester :John Wiley & Sons, : 2012.,
Description:	1 online resource (xxv, 630 p.)
Subject:	Food - Preservation -
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781119962045
ISBN:	9781119962045 (electronic bk.)

Progress in food preservation
Progress in food preservation[electronic resource] /edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath. - Chicester :John Wiley & Sons,2012. - 1 online resource (xxv, 630 p.)

This volume 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.

ISBN: 9781119962045 (electronic bk.)Subjects--Topical Terms:

1060221
Food
--Preservation

LC Class. No.: TP371.2 / .P76 2012

Dewey Class. No.: 664.028

Progress in food preservation
LDR:01263cam a2200253Ka 4500 001 831863
003 OCoLC
005 20151014015831.0
006 m o d
007 cr |||||||||||
008 160215s2012 enk o 000 0 eng d
020 $a 9781119962045 (electronic bk.)
020 $a 1119962048 (electronic bk.)
020 $z 9780470655856
035 $a (OCoLC)775438797
035 $a ocn775438797
040 $a DG1 $b eng $c DG1 $d TXA $d OCLCQ $d OCLCO $d OCLCA
050 4 $a TP371.2 $b .P76 2012
082 0 4 $a 664.028 $2 22
245 0 0 $a Progress in food preservation $h [electronic resource] / $c edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath.
260 $a Chicester : $b John Wiley & Sons, $c 2012.
300 $a 1 online resource (xxv, 630 p.)
520 $a This volume 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.
588 $a Description based on print version record.
650 0 $a Food $x Preservation $x Research. $3 1060221
700 1 $a Bhat, Rajeev. $3 1058641
700 1 $a Alias, Abd Karim. $3 1060219
700 1 $a Paliyath, Gopinadhan. $3 1060220
710 2 $a Wiley InterScience (Online service) $3 772722
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781119962045

based on 0 review(s)

Multimedia

Reviews

Add a review and share your thoughts with other readers

Export

pickup library