TY  - CHAP
AU  - Rosa María García-Gimeno
AU  - Guiomar Denisse Posada Izquierdo
ED  - Romina Alina Marc
ED  - Antonio Valero Díaz
ED  - Guiomar Denisse Posada Izquierdo
Y1  - 2020-01-14
PY  - 2020
T1  - High Hydrostatic Pressure Treatment of Meat Products
N2  - In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
BT  - Food Processing
SP  - Ch. 7
UR  - https://doi.org/10.5772/intechopen.90858
DO  - 10.5772/intechopen.90858
SN  - 978-1-78985-894-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -