HIGH PRESSURE PROCESSING OF FOODS

DOONA CHRISTOPHER J. ET.AL

Published by Wiley
ISBN 10: 8126542349 / ISBN 13: 9788126542345
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International Edition, Cover & ISBN may be different from US edition, PAPERBACK. Book Condition: New. Brand New,Softcover,No Access code & No context dvd, But Contents are same as US Edition. Printed in English Language, Prompt shipping by USPS/,UPS/,DHL/,FedEx. Exceptional customer Service, Satisfaction Guaranteed. We may ship the books from Asian regions for inventory purpose. "Special Note" We do provide service on APO BOX & PO BOX addresses only in usa. Bookseller Inventory #

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Title: HIGH PRESSURE PROCESSING OF FOODS
Publisher: Wiley
Binding: PaperBack
Book Condition: Brand New
Edition: International Edition.

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Doona, Christopher J & F E Feeherry eds
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Book Description Book Condition: Like New. This is an Int'l Edition. Please note: We do not ship to PO Boxes, please provide us with your complete delivery address. Bookseller Inventory # LNBIGR1MAR-6124

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Doona, Christopher J & F E Feeherry eds
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Christopher J. Doona, Florence E. Feeherry
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Book Description 2013. Hardcover. Book Condition: New. International Edition. Book Condition: BRAND NEW. International/Eastern Economy Edition, Paperback/Softcover with SAME TITLE, AUTHOR AND EDITION as listed. ISBN and Cover design differs. **100% IDENTICAL CONTENTS as U.S Edition**. Standard Delivery within 7-14 business days ACROSS THE GLOBE. We can ship to PO Box, APO address in US. International Edition Textbooks may bear a label (Not for sale in the U.S. or Canada) or (For sale in Asia only) or similar restrictions- printed only to discourage students from obtaining an affordable copy. US Court has asserted your right to buy and use International edition. Access code/CD may not provided with these editions. We may ship the books from MULTIPLE WAREHOUSES ACROSS THE GLOBE including Asia depending upon the availability of inventory. Printed in English. Customer satisfaction guaranteed. Bookseller Inventory # ABECA6688

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Christopher J. Doona & F.E. Feeherry (Editors)
Published by Wiley India, New Delhi (2013)
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Book Description Wiley India, New Delhi, 2013. Hardcover. Book Condition: New. 25 cms. 261pp. figs., tabls., In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP. Bookseller Inventory # 288520

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Doona, Christopher J & F E Feeherry eds
Published by Bio-Green Elsevier (Exc) (2013)
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Book Description Bio-Green Elsevier (Exc), 2013. Hardcover. Book Condition: New. Bookseller Inventory # 358237

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Book Description Book Condition: New. New Book. Faster Delivery. Bookseller Inventory # AFS-AST-9788126542345

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edited by Christopher J. Doona and Florence E. Feeherry
Published by Blackwell Publishing (2013)
ISBN 10: 8126542349 ISBN 13: 9788126542345
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Book Description Blackwell Publishing, 2013. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. High pressure processing HPP is rapidly becoming the most well-known emerging non thermal food processing technology based on its ability to produce value-added and fresher foods. HPP has the ability to safely inactivate Clostridium botulinum spores and other potentially harmful pathogenic microorganisms without compromising food structure or food quality and breakthoughts for exploiting HPP to produce sterile (i.e., shelf stable) low acid foods are imminent and will significantly impact the commercial marketplace worldwide. Effecting sterilization with HPP requires an understanding of the relevant process control parameters pressure temperature time and characteristics of the food matrix and their interactions with target pathogenic bacterial spores. In High Pressure Processing of Foods and array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanism of spore germination and inactivation by high pressure investigate the inactivation of different spore species as function of processing parameters such as pressure temperature time food matrix and the presence of anti- microbials propose predictive mathematical models for predicting spore inactivation in foods treated with HPP. Bookseller Inventory # 110676

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