High pressure processing of foods.

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 spec...

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Bibliographic Details

Main Author:	Doona, Christopher J.
Other Authors:	Feeherry, Florence E.
Format:	eBook
Language:	English
Published:	Hoboken : John Wiley & Sons, 2007.
Series:	Institute of Food Technologists Series.
Subjects:	Food industry and trade. High pressure (Technology) High pressure (Science)
Online Access:	Connect to the full text of this electronic book