Modelling the induced thermotolerance due to heat, acid shock and rising temperatures
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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
Full text not available from this repository.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 | ||||||
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Divisions : | Surrey research (other units) | ||||||
Authors : |
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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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