High Pressure Food Science, Bioscience and Chemistry
- 1 Edición - 1 de enero de 1998
- Última edición
- Autor: N S Isaacs
- Idioma: Inglés
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book… Leer más
Descripción
Descripción
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.
De interès para
De interès para
Food scientists and technologists
Índice
Índice
Food chemistry under high hydrostatic pressure; Pressure-treated raw milk; HP-treated egg components; High-pressure processed apple and strawberry desserts; High pressure processing of cheese; High pressure-treated protein; Studies of bacterial spores by combined high pressure-heat treatments; Acquired resistance of microorganisms to inactivation by high hydrostatic pressure; Inactivation kinetics of microorganisms by high pressure.
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 1998
- Idioma: Inglés
Sobre el autor
Sobre el autor
NI
N S Isaacs
Afiliaciones y experiencia
University of Reading, UKVer libro en ScienceDirect
Ver libro en ScienceDirect
Lee High Pressure Food Science, Bioscience and Chemistry en ScienceDirect