Chapter 3. Thermal Processing of Foods: Technological Aspects

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Prof. Dr. Dietrich Knorr,
  2. Volker Heinz and
  3. Cornelius Luscher

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch3

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Knorr, D., Heinz, V. and Luscher, C. (2007) Thermal Processing of Foods: Technological Aspects, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch3

Author Information

  1. Berlin University of Technology, Dept. of Food Biotechnology & Food Process Engineering, Königin-Luise-Str. 22, 14195 Berlin, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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