Dense Phase Carbon Dioxide

"Dense Phase Carbon Dioxide: Applications for Food" by Murat O. Balaban is an essential resource for anyone interested in the innovative uses of dense phase carbon dioxide (DPCD) in food preservation. Published by John Wiley and Sons Ltd in 2012, this comprehensive hardback spans 336 pages, bringing together a wealth of knowledge on DPCD. This groundbreaking book consolidates the theory, microbial, enzymatic, and quality-related issues, along with process-related research into one accessible volume. Ideal for professionals in food science and technology, it explores the industrial applications of DPCD, including its effectiveness in pasteurization and the preservation of food quality. Whether you are a researcher, student, or industry expert, this book is a valuable addition to your library, offering insights into the future of food preservation technology.