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Loading... High Pressure Processing of Foods (Institute of Food Technologists Series)by Florence Feeherry
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In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that incl No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)664.02Technology Chemical Technology Foods: Sugar, Starch, etc.LC ClassificationRatingAverage: No ratings.Is this you?Become a LibraryThing Author. |