Food - Preservation.

Physical principles of food preservation by: (Language materials, printed)

Pulsed electric fields in food processing = fundamental aspects and applications / by: (Language materials, printed)

Thermal food processing = new technologies and quality issues / by: (Language materials, printed)

Encapsulated and powdered foods by: (Language materials, printed)

Packaging for food preservation by: (Language materials, printed)

Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications / by: (Language materials, printed)

Food preservation process design by: (Language materials, printed)

Hypobaric storage in food industry = advances in application and theory / by: (Language materials, printed)

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation by: (Language materials, printed)

Food and beverage stability and shelf life by: (Language materials, printed)

Can It! = The Perils and Pleasures of Preserving Foods / by: (Language materials, printed)

Food preservation / by: (Language materials, printed)

Spray drying technique for food ingredient encapsulation by: (Language materials, printed)

Food preservation and biodeterioration by: (Language materials, printed)

Application of alternative food-preservation technologies to enhance food safety and stability by: (Language materials, printed)

Ultrasound in food processing = recent advances / by: (Language materials, printed)

Packaging for nonthermal processing of food by: (Language materials, printed)

Microbial control and food preservation = theory and practice / by: (Language materials, printed)

Physical-chemical properties of foods : = new tools for prediction / by: (Language materials, printed)

Food packaging and preservation by: (Language materials, printed)

Food safety and preservation : = modern biological approaches to improving consumer health / by: (Language materials, printed)

Handbook of food processing / by: (Language materials, printed)

Advanced drying technologies for foods by: (Language materials, printed)

Essentials of thermal processing by: (Language materials, printed)

Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds by: (Language materials, printed)

Essential oils as antimicrobial agents in food preservation / by: (Language materials, printed)

Application of alternative food-preservation technologies to enhance food safety and stability by: (Language materials, printed)