✦ LIBER ✦

Development of a pressure indicator for high hydrostatic pressure processing of foods

✍ Scribed by Phillip L. Minerich; Theodore P. Labuza

Book ID: 117780916
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 153 KB
Volume: 4
Category: Article
ISSN: 1466-8564
DOI: 10.1016/s1466-8564(03)00023-7

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

High pressure processing of foods

✍ Eric Dickinson 📂 Article 📅 1997 🏛 Institution of Chemical Engineers 🌐 English ⚖ 60 KB

High Pressure Processing of Foods

✍ R. Andrew Wilbey 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 141 KB

High Hydrostatic Pressure Processing of

High Hydrostatic Pressure Processing of Cheese

✍ Yamile Martínez-Rodríguez; Carlos Acosta-Muñiz; Guadalupe I. Olivas; José Guerre 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 738 KB

Microbiological food safety assessment o

Microbiological food safety assessment of high hydrostatic pressure processing: A review

✍ E. Rendueles; M.K. Omer; O. Alvseike; C. Alonso-Calleja; R. Capita; M. Prieto 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 244 KB

Investigating the potential of Bacillus

Investigating the potential of Bacillus subtilis α-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

✍ Tara Grauwet; Iesel Van der Plancken; Liesbeth Vervoort; Marc E. Hendrickx; Ann 📂 Article 📅 2009 🏛 American Institute of Chemical Engineers 🌐 English ⚖ 436 KB

DEVELOPMENT OF HIGH-PRESSURE GAS FROST-P

DEVELOPMENT OF HIGH-PRESSURE GAS FROST-POINT INDICATOR

✍ STEPHEN H. FORD 📂 Article 📅 1965 🏛 American Society of Naval Engineers 🌐 English ⚖ 626 KB