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High Pressure Processing of Foods by Florence Feeherry

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High Pressure Processing of Foods by Florence Feeherry

High Pressure Processing of Foods by Florence Feeherry
English | Nov 27, 2007 | ISBN: 0813809444 | 265 Pages | PDF | 10 MB

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;

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Tags: Pressure, Processing, Florence, Feeherry


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