Adapting High Hydrostatic Pressure (Hpp) for Food Processing Operations

by Tatiana Koutchma

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products,...

Format:Paperback

Language:English

ISBN:0124200915

ISBN13:9780124200913

Release Date:July 2014

Publisher:Academic Press

Length:78 Pages

Weight:0.24 lbs.

Dimensions:0.1" x 6.0" x 9.0"

Related Subjects

Engineering Science Science & Math Science & Scientists Science & Technology Technology

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Adapting High Hydrostatic Pressure (Hpp) for Food Processing Operations

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