Handbook of Research on Food Processing and Preservation Technologies
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Handbook of Research on Food Processing and Preservation Technologies: Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
By Megh R. Goyal, Preeti Birwal, Monika SharmaDielectric properties of biological materials; variation with age: Chapter 69. In: Jeffrey, L. R., & Michael, P., (eds.), Conn's Handbook of Models for Human Aging (pp. 939–952). New Jersey-USA: Apple Academic Press Inc. 8.
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Handbook of Research on Food Processing and Preservation Technologies: 5-volume set
By Megh R. Goyal, Preeti Birwal, Monika SharmaDielectric properties of biological materials; variation with age: Chapter 69. In: Jeffrey, L. R., & Michael, P., (eds.), Conn's Handbook of Models for Human Aging (pp. 939–952). New Jersey-USA: Apple Academic Press Inc. 8.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
By Megh R. Goyal, Preeti Birwal, Monika SharmaVolume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Monika Sharma, Megh R. Goyal, ... Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modeling (pp ...
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Handbook of Research on Food Processing and Preservation Technologies: Volume 4: Design and Development of Specific Foods, Packaging Systems, and...
By Megh R. Goyal, Preeti Birwal, Monika SharmaVolume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Megh R. Goyal, Monika Sharma, Preeti Birwal ... Electron Beam Pasteurization and Complementary Food Processing Technologies (pp.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
By Megh R. Goyal, Preeti Birwal, Monika SharmaThe Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
By Megh R. Goyal, Preeti Birwal, Monika SharmaIn this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods
By Megh R. Goyal, Preeti Birwal, Monika SharmaVolume 1: Nonthermal and Innovative Food Processing Methods Megh R. Goyal, Preeti Birwal, Monika Sharma ... In: IV International Symposium on Applications of Modeling as an Innovative Technology in the Agri-Food-Chain (pp. 127–133). 19.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
By Megh R. Goyal, Preeti Birwal, Monika SharmaThe Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 4: Design and Development of Specific Foods, Packaging Systems, and...
By Megh R. Goyal, Preeti Birwal, Monika SharmaThe Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and ...
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Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
By Megh R. Goyal, Preeti Birwal, Monika SharmaIn this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.