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Novel thermal and non-thermal techno...

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Cullen, P. J.

Novel thermal and non-thermal technologies for fluid foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Novel thermal and non-thermal technologies for fluid foodsedited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis.
other author:	Cullen, P. J.
Published:	London ;Academic,2012.
Description:	xvi, 526 p. :ill. ;25 cm.
Subject:	Food industry and trade.
Online resource:	http://www.sciencedirect.com/science/book/9780123814708
ISBN:	9780123814708 (electronic bk.)

Novel thermal and non-thermal technologies for fluid foods
Novel thermal and non-thermal technologies for fluid foods[electronic resource] /edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis. - 1st ed. - London ;Academic,2012. - xvi, 526 p. :ill. ;25 cm. - Food science and techonology international series. - Food science and technology international series..

Includes bibliographical references and index.

ISBN: 9780123814708 (electronic bk.)

LCCN: 2011293601Subjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370 / .N59 2012

Dewey Class. No.: 664.024

Novel thermal and non-thermal technologies for fluid foods
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020 $a 9780123814708 (electronic bk.)
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082 0 4 $a 664.024 $2 23
245 0 0 $a Novel thermal and non-thermal technologies for fluid foods $h [electronic resource] / $c edited by P.J. Cullen, Brijesh K. Tiwari, Vasilis Valdramidis.
250 $a 1st ed.
260 $a London ; $a Waltham, MA : $b Academic, $c 2012.
300 $a xvi, 526 p. : $b ill. ; $c 25 cm.
490 1 $a Food science and techonology international series
504 $a Includes bibliographical references and index.
650 0 $a Food industry and trade. $3 275302
650 0 $a Food $x Preservation. $3 194586
650 0 $a Fluids. $3 205551
700 1 $a Cullen, P. J. $q (Patrick J.) $3 646615
700 1 $a Tiwari, Brijesh K. $3 646616
700 1 $a Valdramidis, Vasilis P. $3 646617
830 0 $a Food science and technology international series. $3 340875
856 4 0 $u http://www.sciencedirect.com/science/book/9780123814708

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EB TP370 N59 2012

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