| Description |
1 online resource (252 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- Preface -- About the Editors -- List of Contributors -- 1. Scope for Implementation of Various Novel Non-Thermal Processing Techniques for Meat, Fish, and Poultry Industries -- 2. High-Pressure Processing of Meat, Fish, and Poultry Products -- 3. Hydrodynamic Shockwave Technology for Meat, Fish, and Poultry Products -- 4. Application of Cold Plasma Techniques for Meat, Fish, and Poultry Processing Industries: Non-Thermal Processing Technologies for Meat, Fish, and Poultry Industries |
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5. Ozone Applications in Meat Processing -- 6. Application of Irradiation Techniques for Meat, Fish, and Poultry Industries -- 7. Decontamination of Meat, Fish, and Poultry Products Using Pulse Light Technology -- 8. Application of Ultrasound Techniques for Meat, Fish, and Poultry Processing Industries -- 9. E-Beam Technology for Meat, Fish, and Poultry Processing Industries -- 10. Application of Pulse Electric Field for the Meat, Fish, and Poultry Industries -- 11. Supercritical CO2 Applications for Meat, Fish, and Poultry Industries |
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12. Commercial Viability of Non-Thermal Processing Applications for Meat, Fish, and Poultry Processing Industries at Global Perspectives with Its Regulatory Aspects -- Index |
| Notes |
Description based upon print version of record |
| Subject |
Fishery processing.
|
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Food -- Preservation.
|
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Poultry -- Processing.
|
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Fishery processing.
|
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Food -- Preservation.
|
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Poultry -- Processing.
|
| Form |
Electronic book
|
| Author |
Maqsood, Sajid
|
| ISBN |
9781000953404 |
|
1000953408 |
|
