01605nam a2200301 a 4500 823821 tz 130819s2015 xxum a000 0 eng d 9781466507241 PIMLIB TP373.6 .I521 Improving food quality with novel food processing technologies / edited by Ozlem Tokusoglu, Barry G. Swanson. Boca Raton : CRC, c2015. 16201 466 p. : Ill. New Arrivals-Jan.2017 "Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies" -- Provided by publisher. Food industry and trade Sanitation. 4441 Processed foods. 49854 Food Preservation. 4458 0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) 32 Tokusoglu, Ozlem. 49855 Swanson, Barry G. 49856 BK 823821 benjamad pa0216n 823821 823821 0 0 lcc 0 0 BKE PIMLIB PIMLIB GEN-EN 2017-01-17 เอ.ที.บุ๊ค 10800.00 0130000040200 14 2 TP373.6 .I521 c2015 32550000300498 2023-05-09 10800.00 2023-05-09 BK 1620