| 000 | 02732nam a2200469Ii 4500 | ||
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| 005 | 20250919010647.0 | ||
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| 007 | cr|||| | ||
| 008 | 160122t20152015fluadf obi 001 0 eng d | ||
| 020 |
_a9781466507258 _qelectronic book |
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| 039 | 9 |
_a201609080914 _bfashihah _c201607151202 _dfashihah _c201606081149 _dfati _c201604140922 _dasrul _y01-22-2016 _zhafiz _wCRCMarcRecord_UKM_54isbns_29Sept15-hafizupload22012016.mrc _x35 |
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| 040 |
_aFlBoTFG _beng _erda _cFlBoTFG |
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| 090 | _aebook | ||
| 090 |
_aebookTP373.6 _b.I524 2015 |
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| 245 | 0 | 0 |
_aImproving food quality with novel food processing technologies / _cedited by Özlem Tokuşolu, Barry G. Swanson. |
| 264 | 1 |
_aBoca Raton : _bCRC Press, _c[2015]. |
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| 264 | 4 | _c©2015. | |
| 300 |
_a1 online resource : _btext file, PDF. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _apart 1. Introduction -- part 2. Improving food quality with high-pressure processing -- part 3. Improving food quality with pulsed electric field technologies. | ||
| 520 |
_a'Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies'-- _cProvided by publisher. |
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| 650 | 0 |
_aFood industry and trade _xSanitation. |
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| 650 | 0 | _aProcessed foods. | |
| 650 | 0 |
_aFood _xPreservation. |
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| 700 | 1 |
_aTokuşolu, Özlem, _eeditor. |
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| 700 | 1 |
_aSwanson, Barry Grant, _eeditor. |
|
| 773 | 0 | _tCRC e-books. | |
| 776 | 0 | 8 |
_iPrint version : _z9781466507241 _qhardback. |
| 856 | 4 | 0 |
_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://marc.crcnetbase.com/isbn/9781466507258 _qapplication/PDF _zDistributed by publisher. Purchase or institutional license may be required for access. |
| 907 |
_a.b16263893 _b2022-10-13 _c2019-11-12 |
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| 942 |
_c01 _n0 _kebook |
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| 914 | _avtls003599402 | ||
| 990 | _arab | ||
| 991 | _aProgram Sains Pemakanan,Pusat Pengajian Sains Jagaan Kesihatan,FSK,KKL | ||
| 998 |
_ae _b2016-09-01 _cm _dz _feng _gflu _y0 _z.b16263893 |
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| 999 |
_c604044 _d604044 |
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