High pressure processing of foods
303,54 $

High pressure processing of foods

CHRISTOPHER J. DOONA, FLOREN FEEHERRY


High pressure processing of foods

CHRISTOPHER J. DOONA, FLOREN FEEHERRY

303,54 $ 303,54 $
Régulier: 303,54 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé
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.
Détails
Titre
High pressure processing of foods
Prix
303,54 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2008-02-04
ISBN
9780470376317
Code Interne
2170403
Numéro de produit
2170403
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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