Impact of specific unit operations on food-borne microorganisms: curing, salting, extrusion, puffing, encapsulation, absorption, extraction, distillation, and crystallization
Author:
Affiliation:
1. The Postgraduate School, Postgraduate Programme in Food Science and Technology; Autonomous University of Chihuahua; Chihuahua Mexico
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118823071.ch13/fullpdf
Reference37 articles.
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2. Evaluation of the microbial activity of citrus essences on Saccharomyces cerevisiae;Belletti;Journal of Agriculture and Food Chemistry,2004
3. Flavour retention during high temperature short time extrusion cooking process: a review;Bhandari;International Journal of Food Science and Technology,2001
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