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High Pressure Food Science, Bioscience and Chemistry
1st Edition - January 1, 1998
Author: N S Isaacs
Language: English
eBook ISBN:9781845698379
9 7 8 - 1 - 8 4 5 6 9 - 8 3 7 - 9
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…Read more
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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.
Food scientists and technologists
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.
No. of pages: 514
Language: English
Edition: 1
Published: January 1, 1998
Imprint: Woodhead Publishing
eBook ISBN: 9781845698379
NI
N S Isaacs
Affiliations and expertise
University of Reading, UK
Read High Pressure Food Science, Bioscience and Chemistry on ScienceDirect