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High pressure processing of foods / edited by Christopher Doona, C. Patrick Dunne and Florence E. Feeherry.

Contributor(s): Material type: TextTextSeries: Institute of Food Technologists series | IFT Press seriesPublication details: Ames, Iowa ; Oxford : Blackwell, 2006.Edition: 1st edDescription: 350 p. : ill. ; 23 cmISBN:
  • 9780813809441 (hbk.) :
Subject(s): Genre/Form: DDC classification:
  • 664/.02 22
LOC classification:
  • TP371.75
Online resources: Summary: Serving as a resource on the mechanisms and predictive modelling of bacterial spore inactivation by HPP, this book interrelates scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Ebook TUS: Midlands, Main Library Athlone Online eBook (Browse shelf(Opens below)) Available
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.02 DOO (Browse shelf(Opens below)) 1 Available 205677

Includes bibliographical references and index.

Serving as a resource on the mechanisms and predictive modelling of bacterial spore inactivation by HPP, this book interrelates scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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