EMERGING THERMAL AND NONTHERMAL TECHNOLOGIES IN FOOD PROCESSING / 
Edited by Prem Prakash Srivastav, PhD, Deepak Kumar Verma, PhD, Ami R. Patel, PhD, Asaad Rehman Al-Hilphy, PhD 
 - xxv, 290 pages :  illustrations (some color) ;  24 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781771888318 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Food--Effect of heat on