Improving Food Quality with Novel Food Processing Technologies by Taylor & Francis Inc (Hardback, 2014)

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Author: Tokusoglu, Özlem (Editor)/ Swanson, Barry G. (Editor). The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine.
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