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Business interests, organizational development, and private interest government [[electronic resource] ] : an international comparative study of the food processing industry / / edited by Wyn Grant
| Business interests, organizational development, and private interest government [[electronic resource] ] : an international comparative study of the food processing industry / / edited by Wyn Grant |
| Edizione | [Reprint 2010] |
| Pubbl/distr/stampa | Berlin ; ; New York, : W. de Gruyter, 1987 |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Altri autori (Persone) | GrantWyn |
| Collana |
Series C--Political and social sciences
European University Institute - Series C |
| Soggetto topico |
Commercial associations
Food industry and trade - Societies, etc Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN | 3-11-087526-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Chapter 1: Introduction / GRANT, WYN -- Chapter 2: Patterns of Associative Action / TRAXLER, FRANZ -- Chapter 3: Business Interest Associations as Private Interest Governments / JACEK, HENRY J. -- Chapter 4: Sector Structure, Interests and Associative Action in the Food Processing Industry / WAARDEN, FRANS VAN -- Chapter 5: The Effect of State Institutions on Associative Action in the Food Processing Industry / PESTOFF, VICTOR -- Chapter 6: The Effect of Trade Unions and Collective Bargaining Systems on the Organizational Development of Business Interest Representation / HILBERT, JOSEF / VOELZKOW, HELMUT -- Chapter 7: Occupational Structure and Employment in the Food Processing Industry / RAINBIRD, HELEN -- Chapter 8: Agricultural Policy and the Associations of the Food Processing Industry / COLEMAN, WILLIAM D. -- Chapter 9: Retail Pressure and the Collective Reactions of the Food Processing Industry -- Chapter 10: The Food Industry and Quality Regulation / VROOM, BERT DE -- Chapter 11: Conclusions / GRANT, WYN / COLEMAN, WILLIAM -- Index |
| Record Nr. | UNINA-9910462285103321 |
| Berlin ; ; New York, : W. de Gruyter, 1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Business interests, organizational development, and private interest government [[electronic resource] ] : an international comparative study of the food processing industry / / edited by Wyn Grant
| Business interests, organizational development, and private interest government [[electronic resource] ] : an international comparative study of the food processing industry / / edited by Wyn Grant |
| Edizione | [Reprint 2010] |
| Pubbl/distr/stampa | Berlin ; ; New York, : W. de Gruyter, 1987 |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Altri autori (Persone) | GrantWyn |
| Collana |
Series C--Political and social sciences
European University Institute - Series C |
| Soggetto topico |
Commercial associations
Food industry and trade - Societies, etc Food industry and trade |
| ISBN | 3-11-087526-8 |
| Classificazione | QR 528 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Chapter 1: Introduction / GRANT, WYN -- Chapter 2: Patterns of Associative Action / TRAXLER, FRANZ -- Chapter 3: Business Interest Associations as Private Interest Governments / JACEK, HENRY J. -- Chapter 4: Sector Structure, Interests and Associative Action in the Food Processing Industry / WAARDEN, FRANS VAN -- Chapter 5: The Effect of State Institutions on Associative Action in the Food Processing Industry / PESTOFF, VICTOR -- Chapter 6: The Effect of Trade Unions and Collective Bargaining Systems on the Organizational Development of Business Interest Representation / HILBERT, JOSEF / VOELZKOW, HELMUT -- Chapter 7: Occupational Structure and Employment in the Food Processing Industry / RAINBIRD, HELEN -- Chapter 8: Agricultural Policy and the Associations of the Food Processing Industry / COLEMAN, WILLIAM D. -- Chapter 9: Retail Pressure and the Collective Reactions of the Food Processing Industry -- Chapter 10: The Food Industry and Quality Regulation / VROOM, BERT DE -- Chapter 11: Conclusions / GRANT, WYN / COLEMAN, WILLIAM -- Index |
| Record Nr. | UNINA-9910785817603321 |
| Berlin ; ; New York, : W. de Gruyter, 1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Business interests, organizational development, and private interest government : an international comparative study of the food processing industry / / edited by Wyn Grant
| Business interests, organizational development, and private interest government : an international comparative study of the food processing industry / / edited by Wyn Grant |
| Edizione | [Reprint 2010] |
| Pubbl/distr/stampa | Berlin ; ; New York, : W. de Gruyter, 1987 |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Altri autori (Persone) | GrantWyn |
| Collana |
Series C--Political and social sciences
European University Institute - Series C |
| Soggetto topico |
Commercial associations
Food industry and trade - Societies, etc Food industry and trade |
| ISBN | 3-11-087526-8 |
| Classificazione | QR 528 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Chapter 1: Introduction / GRANT, WYN -- Chapter 2: Patterns of Associative Action / TRAXLER, FRANZ -- Chapter 3: Business Interest Associations as Private Interest Governments / JACEK, HENRY J. -- Chapter 4: Sector Structure, Interests and Associative Action in the Food Processing Industry / WAARDEN, FRANS VAN -- Chapter 5: The Effect of State Institutions on Associative Action in the Food Processing Industry / PESTOFF, VICTOR -- Chapter 6: The Effect of Trade Unions and Collective Bargaining Systems on the Organizational Development of Business Interest Representation / HILBERT, JOSEF / VOELZKOW, HELMUT -- Chapter 7: Occupational Structure and Employment in the Food Processing Industry / RAINBIRD, HELEN -- Chapter 8: Agricultural Policy and the Associations of the Food Processing Industry / COLEMAN, WILLIAM D. -- Chapter 9: Retail Pressure and the Collective Reactions of the Food Processing Industry -- Chapter 10: The Food Industry and Quality Regulation / VROOM, BERT DE -- Chapter 11: Conclusions / GRANT, WYN / COLEMAN, WILLIAM -- Index |
| Record Nr. | UNINA-9910823353703321 |
| Berlin ; ; New York, : W. de Gruyter, 1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consuming Interests [[electronic resource] ] : The Social Provision of Foods
| Consuming Interests [[electronic resource] ] : The Social Provision of Foods |
| Autore | Flynn Andrew |
| Pubbl/distr/stampa | Hoboken, : Taylor and Francis, 2013 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Altri autori (Persone) |
HarrisonMichelle
MarsdenTerry |
| Collana | Consumption and space Consuming interests |
| Soggetto topico |
Consumer protection
Food -- Marketing Food adulteration and inspection Food industry and trade -- Social aspects Food law and legislation Food industry and trade - Social aspects Food adulteration and inspection - Marketing Food Business & Economics Agricultural Economics |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-135-35800-1
1-280-22422-3 9786610224227 0-203-98014-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Consuming interests: The social provision of foods; Copyright; Contents; Illustrations; Preface: Food and the state, the state of food; Abbreviations; 1 Introduction: Regulation, retailing and consumption: deregulating states and concerned consumers; Part I Concepts and framework; 2 Food policy and regulation; 3 Restructuring and retailing; 4 Citizenship, consumption and food rights; Part II National strategies; 5 Food consumers: The limits of formal and collective representation; 6 The retailers: The emergence of retailer-led food governance; 7 Evolving models of food regulation
Part III Local strategies8 Local retail-consumption spaces and hierarchies; 9 The nationalisation of food regulation: Coping with space; 10 The local regulatory interface: Enforcement practice on the ground; 11 Conclusions: Retailing, regulation and consumption; Appendix: The social research methods employed in the study; Bibliography; Index |
| Record Nr. | UNINA-9910449808203321 |
Flynn Andrew
|
||
| Hoboken, : Taylor and Francis, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consuming Interests [[electronic resource] ] : The Social Provision of Foods
| Consuming Interests [[electronic resource] ] : The Social Provision of Foods |
| Autore | Flynn Andrew |
| Pubbl/distr/stampa | Hoboken, : Taylor and Francis, 2013 |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Altri autori (Persone) |
HarrisonMichelle
MarsdenTerry |
| Collana | Consumption and space Consuming interests |
| Soggetto topico |
Consumer protection
Food -- Marketing Food adulteration and inspection Food industry and trade -- Social aspects Food law and legislation Food industry and trade - Social aspects Food adulteration and inspection - Marketing Food Business & Economics Agricultural Economics |
| ISBN |
1-135-35800-1
1-280-22422-3 9786610224227 0-203-98014-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Consuming interests: The social provision of foods; Copyright; Contents; Illustrations; Preface: Food and the state, the state of food; Abbreviations; 1 Introduction: Regulation, retailing and consumption: deregulating states and concerned consumers; Part I Concepts and framework; 2 Food policy and regulation; 3 Restructuring and retailing; 4 Citizenship, consumption and food rights; Part II National strategies; 5 Food consumers: The limits of formal and collective representation; 6 The retailers: The emergence of retailer-led food governance; 7 Evolving models of food regulation
Part III Local strategies8 Local retail-consumption spaces and hierarchies; 9 The nationalisation of food regulation: Coping with space; 10 The local regulatory interface: Enforcement practice on the ground; 11 Conclusions: Retailing, regulation and consumption; Appendix: The social research methods employed in the study; Bibliography; Index |
| Record Nr. | UNINA-9910777074503321 |
|
Flynn Andrew
|
||
| Hoboken, : Taylor and Francis, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consuming interests : the social provision of foods / / Terry Marsden, Andrew Flynn, Michelle Harrison
| Consuming interests : the social provision of foods / / Terry Marsden, Andrew Flynn, Michelle Harrison |
| Autore | Marsden Terry |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | London, : UCL Press |
| Descrizione fisica | 1 online resource (236 p.) |
| Disciplina | 338.4/7664 |
| Altri autori (Persone) |
FlynnAndrew <1969->
HarrisonMichelle <1968-> |
| Collana | Consumption and space |
| Soggetto topico |
Food industry and trade - Social aspects
Food contamination Food law and legislation Food - Marketing Consumer protection |
| ISBN |
1-135-35800-1
1-280-22422-3 9786610224227 0-203-98014-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Consuming interests: The social provision of foods; Copyright; Contents; Illustrations; Preface: Food and the state, the state of food; Abbreviations; 1 Introduction: Regulation, retailing and consumption: deregulating states and concerned consumers; Part I Concepts and framework; 2 Food policy and regulation; 3 Restructuring and retailing; 4 Citizenship, consumption and food rights; Part II National strategies; 5 Food consumers: The limits of formal and collective representation; 6 The retailers: The emergence of retailer-led food governance; 7 Evolving models of food regulation
Part III Local strategies8 Local retail-consumption spaces and hierarchies; 9 The nationalisation of food regulation: Coping with space; 10 The local regulatory interface: Enforcement practice on the ground; 11 Conclusions: Retailing, regulation and consumption; Appendix: The social research methods employed in the study; Bibliography; Index |
| Record Nr. | UNINA-9910819732003321 |
|
Marsden Terry
|
||
| London, : UCL Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food processing : principles and applications / / edited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal ; Andy Meaden, cover design ; contributors George Amponsah Annor [and forty five others]
| Food processing : principles and applications / / edited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal ; Andy Meaden, cover design ; contributors George Amponsah Annor [and forty five others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (602 p.) |
| Disciplina | 338.4/7664 |
| Soggetto topico | Food industry and trade |
| ISBN |
1-118-84628-1
1-118-84631-1 1-118-84629-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Processing: Principles and Applications; Copyright; Contents; List of Contributors; 1 Principles of Food Processing; 1.1 Processing of foods: an introduction; 1.2 Unit operations in food processing; 1.2.1 Heat transfer; 1.2.2 Mass transfer; 1.2.3 Fluid flow; 1.2.4 Mixing; 1.2.5 Size adjustment; 1.2.6 Separation; 1.3 Thermophysical properties, microbial aspects, and other considerations in food processing; 1.3.1 Raw material handling; 1.3.2 Cleaning and sanitation; 1.3.3 Engineering properties of food, biological, and packaging material; 1.3.4 Microbiological considerations
1.3.5 Role of acidity and water activity in food safety and quality1.3.6 Reaction kinetics; 1.4 Common food preservation/processing technologies; 1.4.1 Goals of food processing; 1.4.2 Processes using addition or removal of heat; 1.4.3 Non-thermal food processing and preservation; 1.4.4 Redefining pasteurization; 1.5 Other food processing/preservation technologies; 1.5.1 Fermentation; 1.5.2 Extrusion; 1.5.3 Baking; 1.5.4 Hurdle technology; 1.5.5 Packaging; 1.6 Emerging issues and sustainability in food processing; 1.7 Conclusion; References; 2 Thermal Principles and Kinetics; 2.1 Introduction 2.2 Methods of thermal processing2.2.1 Blanching; 2.2.2 Pasteurization; 2.2.3 Hot filling; 2.2.4 Sterilization; 2.3 Microorganisms; 2.3.1 Factors affecting microbial growth; 2.4 Thermal kinetics; 2.4.1 Destruction of a microbial population; 2.4.2 Destruction of quality attributes; 2.4.3 Process optimization; 2.5 Thermal process establishment; 2.5.1 Temperature distribution test; 2.5.2 Heat penetration test; 2.6 Thermal process calculation; 2.6.1 The general method; 2.6.2 The formula method; 2.6.3 The numerical methods; 2.7 Thermal process validation; 2.7.1 Temperature measurement 2.7.2 Microbiological validation2.7.3 Time-temperature integrators; 2.8 Process monitoring and control; 2.8.1 Critical factors in thermal processing; 2.9 Emerging processing technologies; 2.9.1 Ohmic heating; 2.9.2 Microwave heating; 2.10 Future trends; References; 3 Separation and Concentration Technologies in Food Processing; 3.1 Introduction; 3.2 Physical separation of food components; 3.2.1 Filtration; 3.2.2 Centrifugation (separators, clarifiers); 3.2.3 Pneumatic separation; 3.2.4 Mechanical expression; 3.3 Processes involving phase separation; 3.3.1 Liquid-liquid; 3.3.2 Liquid-gas 3.4 Membrane separations3.4.1 Pressure-driven processes; 3.4.2 Other membrane-based processes; 3.5 Sustainability of separation technologies in food processing; References; 4 Dehydration; 4.1 Introduction; 4.2 Drying and food quality; 4.2.1 Deterioration reactions in foods; 4.3 Hot air drying; 4.3.1 Product equilibrium; 4.3.2 Moisture content definitions; 4.3.3 Evaporation of water; 4.3.4 Important psychrometric equations; 4.3.5 Wet bulb temperature; 4.4 Drying theory; 4.4.1 Important moisture definitions; 4.4.2 Vapor adsorption theories; 4.4.3 Hysteresis 4.4.4 Theory of moisture movement within a product |
| Record Nr. | UNINA-9910138955603321 |
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910787963503321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910824828703321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Introduction to advanced food process engineering / / [edited by] Jatindra Kumar Sahu
| Introduction to advanced food process engineering / / [edited by] Jatindra Kumar Sahu |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (690 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Technological innovations
Food industry and trade - Quality control |
| ISBN |
0-429-06691-0
1-4398-8072-7 |
| Classificazione | SCI013060TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editor; Contributors; Chapter 1: Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications; Chapter 2: Emerging Drying Technologies for Agricultural Products; Chapter 3: Osmo-Concentration of Foods; Chapter 4: Membrane Processing of Food Materials; Chapter 5: High Hydrostatic Pressure Processing of Food Materials; Chapter 6: High-Voltage Pulsed Electric Field Processing of Foods; Chapter 7: Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields; Chapter 8: Ultrasonic System for Food Processing
Chapter 9: CA and MA Storage of Fruits and VegetablesChapter 10: Innovation in Food Packaging; Chapter 11: Nanotechnology in Food Processing; Chapter 12: Computational Fluid Dynamics in Food Processing; Chapter 13: Safety and Quality Management in Food Processing; Chapter 14: Biosensors for Food Safety; Chapter 15: Machine Vision Systems for Food Quality Assessment; Chapter 16: Vibrational Spectroscopy for Food Processing; Chapter 17: Chemosensor (Electronic Nose) for Food Quality Evaluation; Chapter 18: Waste Management in Food Processing Chapter 19: Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and ByproductsChapter 20: Energy-Efficient Food Processing: Principles and Practices; Back Cover |
| Record Nr. | UNINA-9910789012103321 |
| Boca Raton : , : CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
