Autorenfreundlich Bücher kaufen?!
Beschreibung
High pressure processing has become a viable process in the food industry and is employed in the commercial processing of fish and shellfish. This technology offers an attractive alternative to heat pasteurization as a means to produce preservative free, microbiologically safe and stable foods. The present book focuses on the effect of high pressure processing on physicochemical & microbiological quality, and shelf life of black tiger shrimp. A predictive model describing enzyme inactivation rate as function of pressure and temperature is also presented.
Effect on Quality Attributes and Shelf-life
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 09. Dezember 2016 |
| Maße | 22 cm x 15 cm x 1.5 cm |
| Gewicht | 358 Gramm |
| Format | Softcover |
| ISBN-13 | 9783330015210 |
| Seiten | 228 |
Schlagwörter
Bekannt durch
