Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Innovative Food Processing Technologies : A Comprehensive Review: Structural Changes Induced in Foods by HPP. / Orlien, Vibeke.

Reference Module in Food Science. Elsevier, 2019. (Reference Module in Food Science).

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Orlien, V 2019, Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP. in Reference Module in Food Science. Elsevier, Reference Module in Food Science. https://doi.org/10.1016/B978-0-08-100596-5.22685-1

APA

Orlien, V. (2019). Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP. In Reference Module in Food Science Elsevier. Reference Module in Food Science https://doi.org/10.1016/B978-0-08-100596-5.22685-1

Vancouver

Orlien V. Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP. In Reference Module in Food Science. Elsevier. 2019. (Reference Module in Food Science). https://doi.org/10.1016/B978-0-08-100596-5.22685-1

Author

Orlien, Vibeke. / Innovative Food Processing Technologies : A Comprehensive Review: Structural Changes Induced in Foods by HPP. Reference Module in Food Science. Elsevier, 2019. (Reference Module in Food Science).

Bibtex

@inbook{ace6066fafd2470f9bc19f8586d2d50b,
title = "Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP",
author = "Vibeke Orlien",
year = "2019",
doi = "10.1016/B978-0-08-100596-5.22685-1",
language = "English",
series = "Reference Module in Food Science",
publisher = "Elsevier",
booktitle = "Reference Module in Food Science",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - Innovative Food Processing Technologies

T2 - A Comprehensive Review: Structural Changes Induced in Foods by HPP

AU - Orlien, Vibeke

PY - 2019

Y1 - 2019

U2 - 10.1016/B978-0-08-100596-5.22685-1

DO - 10.1016/B978-0-08-100596-5.22685-1

M3 - Book chapter

T3 - Reference Module in Food Science

BT - Reference Module in Food Science

PB - Elsevier

ER -

ID: 234024260