| 000 | 01867nam a22003854a 4500 | ||
|---|---|---|---|
| 001 | 0000109327 | ||
| 005 | 20171002055734.0 | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 060825s2007 iaua sb 001 0 eng | ||
| 010 | _z 2006027648 | ||
| 020 | _z0813829682 (alk. paper) | ||
| 020 | _z9780813829685 (alk. paper) | ||
| 035 | _a(CaPaEBR)ebr10296464 | ||
| 035 | _a(OCoLC)647763401 | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 050 | 1 | 4 |
_aTP371 _b.A38 2007eb |
| 082 | 0 | 4 |
_a664/.028 _222 |
| 245 | 0 | 0 |
_aAdvances in thermal and non-thermal food preservation _h[electronic resource] / _cedited by Gaurav Tewari and Vijay K. Juneja. |
| 250 | _a1st ed. | ||
| 260 |
_aAmes, Iowa : _bBlackwell Pub., _c2007. |
||
| 300 |
_axii, 281 p. : _bill. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aBasic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology. | |
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
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| 650 | 0 |
_aFood _xEffect of heat on. |
|
| 650 | 0 |
_aFood _xPreservation. |
|
| 650 | 0 |
_aFood _xMicrobiology. |
|
| 655 | 7 |
_aElectronic books. _2local |
|
| 700 | 1 | _aTewari, Gaurav. | |
| 700 | 1 |
_aJuneja, Vijay K., _d1956- |
|
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/daystar/Doc?id=10296464 _zAn electronic book accessible through the World Wide Web; click to view |
| 908 | _a170314 | ||
| 942 | 0 | 0 | _cEB |
| 999 |
_c98477 _d98477 |
||