€ 1,29
For more than 100 years now, it has been customary to extend the shelf-life of liquid foods by means of pasteurisation. This mostly indirect heating of the products using plate or shell-and-tube heat exchangers entails not only advantages, such as sturdy, field-proven kit with correspondingly high levels of microbiological safety, but also certain disadvantages.
6 pages
Authors: Dr R. Feilner, Dr J. Zacharias
Published in FRUIT PROCESSING 6/2015
€ 1,49
€ 1,29
€ 1,29
€ 1,29
