Chapter 4. Thermal Processing: More than Extending the Shelf Life of Foods

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Prof. Dr. Thomas Hofmann1 and
  2. Prof. Dr. Peter Schieberle2

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch4

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Hofmann, T. and Schieberle, P. (2007) Thermal Processing: More than Extending the Shelf Life of Foods, 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.ch4

Author Information

  1. 1

    Institut für Lebensmittelchemie, Universität Münster, Corrensstr. 45, 48149 Münster, Germany

  2. 2

    Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lichtenbergstr. 4, 85748 Garching, 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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