The Improving Quality and Shelf Life of Table Eggs and Table Olives By High Pressure Processing ” [Chapter 12- Part II. Improving Food Quality with High Pressure Processing (HPP)].

TOKUŞOĞLU Ö., GUSTAVO V B. C.

Chapter Name The Improving Quality and Shelf Life of Table Eggs and Table Olives By High Pressure Processing Chapter 12 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.251-298, 2015

  • Yayın Türü: Kitapta Bölüm / Mesleki Kitap
  • Basım Tarihi: 2015
  • Yayınevi: CRC PRESS, TAYLOR & FRANCIS, USA
  • Basıldığı Şehir: New York
  • Sayfa Sayıları: ss.251-298
  • Editörler: TOKUSOGLU O & SWANSON BG, Editör
  • Manisa Celal Bayar Üniversitesi Adresli: Evet