feeherry florence (3 Ergebnisse)

Zustand: Fair. Fair-to-Good; Hardcover; Withdrawn library copy with the standard library markings; Covers are still glossy with clear protective tape applied over the spine and a sticker-removal mark to the base of the spine area; Library stamps to the endpapers; Ink stamp (marked-out) to the top and bottom textblock edges; Text pages are all bright and unmarked; Tight binding; Good except for the wear to the covers; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Green and yellow covers with title in dark blue lettering; 2009, Wiley-Blackwell Publishing; 464 pages; "Microbial Safety of Fresh Produce," by Xuetong Fan, et al.

Hardcover. Zustand: New. Zustand des Schutzumschlags: 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.

Zustand: Good. Good++; Hardcover; Clean covers with minor edgewear; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Green and yellow covers with title in dark blue lettering; 2009, Wiley-Blackwell Publishing; 464 pages; "Microbial Safety of Fresh Produce," by Xuetong Fan, et al.