High pressure processing of foods [electronic resource] / editors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne.
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.
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| Online Access: |
Full Text (via Wiley) |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, Iowa : [Chicago] :
Blackwell Pub. ; IFT Press,
©2007.
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| Edition: | 1st ed. |
| Series: | IFT Press series.
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| Subjects: |
Internet
Full Text (via Wiley)Online
| Call Number: |
TP371.75 .H54 2007eb
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| TP371.75 .H54 2007eb | Available |