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

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