EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

New Methods Of Food Preservation Softcover Reprint Of The Original 1st Ed 1995 G W Gould

Name: New Methods Of Food Preservation Softcover Reprint Of The Original 1st Ed 1995 G W Gould
SKU: BELL-4538928
Price: 31.00 USD
Availability: InStock
Rating: 4.1 (70 reviews)

SKU: BELL-4538928

$ 31.00 ~~$ 45.00~~ (-31%)

4.1

70 reviews

New Methods Of Food Preservation Softcover Reprint Of The Original 1st Ed 1995 G W Gould instant download after payment.

Publisher: Springer

File Extension: PDF

File size: 35.79 MB

Pages: 324

Author: G. W. Gould

ISBN: 9781461358763, 1461358760

Language: English

Year: 2012

Edition: Softcover reprint of the original 1st ed. 1995

Product desciption

New Methods Of Food Preservation Softcover Reprint Of The Original 1st Ed 1995 G W Gould by G. W. Gould 9781461358763, 1461358760 instant download after payment.

This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.