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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
Authors :
NameEmailORCID
Velliou, Ee.velliou@surrey.ac.ukUNSPECIFIED
Date : 1 January 2012
Uncontrolled Keywords : Health & Fitness
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 13:45
Last Modified : 17 May 2017 15:12
URI: http://epubs.surrey.ac.uk/id/eprint/840237

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