High pressure processing of foods / edited by Christopher Doona, C. Patrick Dunne and Florence E. Feeherry.
Material type: TextSeries: Institute of Food Technologists series | IFT Press seriesPublication details: Ames, Iowa ; Oxford : Blackwell, 2006.Edition: 1st edDescription: 350 p. : ill. ; 23 cmISBN:- 9780813809441 (hbk.) :
- 664/.02 22
- TP371.75
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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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.