Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, the
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed e
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed e
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qua
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Qu