Quality and Thermophysical Properties of Pressure Treated Foods

Quality and Thermophysical Properties of Pressure Treated Foods

Bibliographic Details
Main Author: Nguyen, Loc Thai
Language:English
Published: The Ohio State University / OhioLINK 2009
Subjects:
Food Science
High pressure processing
pressure-assisted thermal processing
thermal processing
quality
texture
color
thermal properties
specific heat
thermal conductivity
thermal diffusivity
accumulated lethality
bacterial spores
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1259093512

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1259093512

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