Preservation and shelf life extension UV applications for fluid foods /
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case stud...
| Main Author: | Koutchma, Tatiana N., |
|---|---|
| Other Authors: | ScienceDirect (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
London, UK :
Elsevier, Academic Press,
2014.
|
| Physical Description: |
1 online resource (75 pages). |
| Edition: | First edition. |
| Series: |
Novel technologies in the food industry.
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| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |