TY  - JOUR
AB  - The exploitation of new technologies and effective technology
transfer are vital ingredients for the long‐term competitiveness of all
organizations. When referring to developments in food technologies, the
use of the term “new” will mainly be in the context of new
to the user rather than new to science. Provides a brief overview of
some of the recently established processes such as ohmic heating,
microwave sterilization and novel methods to decontaminate herbs and
spices, which are starting to have an impact on the food industry.
VL  - 93
IS  - 6
SN  - 0034-6659
DO  - 10.1108/EUM0000000001007
UR  - https://doi.org/10.1108/EUM0000000001007
AU  - Williams Alan
PY  - 1993
Y1  - 1993/01/01
TI  - New Technologies in Food Preservation and Processing: Part I
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 16
EP  - 19
Y2  - 2024/04/18
ER  -