This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from al

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Qu

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that