Processing technology innovation in the food industry

被引：21

作者：

Fryer, Peter J. ^{[1
]}

Versteeg, Cornelis ^{[2
,3
]}

机构：

[1] Univ Birmingham, Sch Engn, Birmingham, W Midlands, England

[2] Food Sci Australia, Innovat Foods Ctr, Werribee, Vic, Australia

[3] CSIRO Food Futures Flagship, N Ryde, NSW, Australia

来源：

INNOVATION-ORGANIZATION & MANAGEMENT | 2008年 / 10卷 / 01期

关键词：

D O I：

10.5172/impp.453.10.1.74

中图分类号：

C93 [管理学];

学科分类号：

12 ; 1201 ; 1202 ; 120202 ;

摘要：

[No abstract available]

引用

页码：74 / 90

页数：17

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[3]

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[4]

[Anonymous], 2005, MICROWAVE PROCESSING

[5]

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*AV TECHN, 2007, WEBS INCL

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Coley S., 2000, ALCHEMY GROWTH KICKS

[10] Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review [J].

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Patel, H. A. ;

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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2007, 8 (01) :1-23

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