This book describes in detail several innovative non-thermal processing techniques that can be adopted for enhancing the safety and quality of various meats, fish and poultry based food products. The various non-thermal processing techniques can minimize the quality changes significantly without posing any sorts of threat to the consumers.
| ISBN-13: | 9781032171432 |
| ISBN-10: | 103217143X |
| Publisher: | CRC Press/Taylor & Francis Group |
| Publication date: | 2023-09 |
| Pages: | 235 |
| Author: | M. Selvamuthukumaran, Sajid Maqsood |
| Language: | en |
| Binding: | Hardcover |
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