Food - Preservation.

Novel thermal and non-thermal technologies for fluid foods by: (Electronic resources)

Organic acids and food preservation by: (Electronic resources)

Instant controlled pressure drop (D.I.C.) in food processingfrom fundamental to industrial applications / by: (Electronic resources)

Food freezing and thawing calculations by: (Electronic resources)

Food biopreservation by: (Language materials, printed)

Food analysis and preservationcurrent research topics / by: (Electronic resources)

Water stress in biological, chemical, pharmaceutical and food systems by: (Electronic resources)

Essential oils in food preservation, flavor and safety by: (Electronic resources)

Spray drying technique for food ingredient encapsulation by: (Electronic resources)

Food preservation and biodeterioration by: (Electronic resources)

Food preservation by: (Electronic resources)

Can It!The Perils and Pleasures of Preserving Foods / by: (Electronic resources)

Microbial control and food preservationtheory and practice / by: (Electronic resources)

Ultrasound in food processingrecent advances / by: (Electronic resources)

Packaging for nonthermal processing of food by: (Electronic resources)

Food safety and preservation :modern biological approaches to improving consumer health / by: (Electronic resources)

Physical-chemical properties of foods :new tools for prediction / by: (Electronic resources)

Food packaging and preservation by: (Electronic resources)

Ultrasoundadvances in food processing and preservation / by: (Electronic resources)

Pulsed electric fields technology for the food industryfundamentals and applications / by: (Electronic resources)

Advanced drying technologies for foods by: (Electronic resources)

Essentials of thermal processing by: (Electronic resources)

Sterilization and preservationapplications of supercritical carbon dioxide / by: (Electronic resources)