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Science/Engineering Essentials of Toxic Chemical Risk: Science and Society
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Science/Engineering High Pressure Processing of Foods (2007)
Posted on 2010-03-15
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More High Pressure Processing of Foods Description: 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 species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP. Download: or Check all my medical and biology related posts at Please, follow the Download Link (Rules)
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| Family & Home High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost) High Pressure Processing of Foods (Institute of Food Technologists Series) Publisher: Wiley-Blackwell | ISBN: 0813809444 | edition 2007 | PDF | 272 pages | 10,3 mbIn High Pressure Processing of Foods, an array of international experts inte ... |
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