Modelling the induced thermotolerance due to heat, acid shock and rising temperatures

Velliou, E (2012) Modelling the induced thermotolerance due to heat, acid shock and rising temperatures In: Progress on Quantitative Approaches of Thermal Food Processing. Nova Science Pub Incorporated. ISBN 1621008428

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Abstract

This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products.

Item Type:	Book Section
Divisions :	Surrey research (other units)
Authors :	Name Email ORCID Velliou, E e.velliou@surrey.ac.uk
Date :	1 January 2012
Uncontrolled Keywords :	Health & Fitness
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 13:45
Last Modified :	23 Jan 2020 18:48
URI:	http://epubs.surrey.ac.uk/id/eprint/840237

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