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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| Format: | eBook |
| Language: | English |
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Hoboken :
John Wiley & Sons,
2007.
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| Series: | Institute of Food Technologists Series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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