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2015, Collection Art, archéologie & patrimoine, ISBN 2364411440, 287 p., 12 p.s of plates
Book
2012, 1. Aufl., ISBN 9780813806495, 336
Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and... 
Dense nonaqueous phase liquids | Liquid carbon dioxide | Dense phase carbon dioxide pasteurization | Food | Industrial applications | Pasteurization | Thermodynamic model | Liquid-vapor phase equilibria | Equation of state
eBook
1953, World Health Organization. Monograph series, no. 14, 204
Book
2009, Contemporary food engineering., ISBN 9781420059502, 300
The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into... 
Irradiation | Radiation preservation of food | Ultraviolet radiation | Rayonnement ultraviolet | Aliments
eBook
Food science & technology, ISSN 0023-6438, 12/2013, Volume 54, Issue 2, pp. 367 - 376
Dielectric properties of tomatoes crucially affect their heating behaviors in an electromagnetic field and are essential for developing microwave... 
Pasteurization/sterilization | Microwave | Salt | Tomato | Dielectric properties
Journal Article
Journal of dairy science, ISSN 0022-0302, 12/2017, Volume 100, Issue 12, pp. 9952 - 9965
Journal Article
Food research international, ISSN 0963-9969, 06/2013, Volume 52, Issue 1, pp. 243 - 261
Microwave heating has vast applications in the field of food processing such as cooking, drying, pasteurization and preservation of food materials. In this... 
Cooking | Microwave heating | Modeling | Pasteurization | Drying | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Electrical conductivity | Dielectrics | Heating | Mathematical models | Food processing | Foods | Microwaves
Journal Article