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Please use this identifier to cite or link to this item: http://nsdl.niscpr.res.in/jspui/handle/123456789/305
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dc.contributor.authorGupta, Rakesh Kumar-
dc.contributor.validatorSannabhadti, S.S.-
dc.date.accessioned2007-10-11T06:23:10Z-
dc.date.available2007-10-11T06:23:10Z-
dc.date.issued2007-10-11T06:23:10Z-
dc.identifier.urihttp://nsdl.niscair.res.in/jspui/handle/123456789/305-
dc.format.extent483967 bytes-
dc.format.extent582144 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/msword-
dc.language.isoen_USen
dc.subjectFood preservation methodsen
dc.subjectAsepsisen
dc.subjectPhysical preservationen
dc.subjectChemical preservationen
dc.subjectBiopreservativesen
dc.subjectHurdle technologyen
dc.subjectPulsed electric fielden
dc.subjectAseptic packagingen
dc.subjectHigh hydrostatic pressuresen
dc.titleFood Preservationen
dc.typeBook chapteren
dc.affiliation.authorReader, Department of Microbiology Ram Lal Anand College Dhuala Kuan, New Delhi-110021en
dc.affiliation.validatorFormer Principal & Dean Faculty of Dairy Science Anand Agricultural University Anand - 388 110en
Appears in Collections:Food and Industrial Microbiology

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