Abstract
This book covers the advances in thermobacteriology, including technological and engineering aspects of thermal processes targeting on the production of food safe products.
- Title
- Modelling the induced thermotolerance due to heat, acid shock and rising temperatures
- Creators
- E Velliou
- Publication Details
- Progress on Quantitative Approaches of Thermal Food Processing
- Publisher
- Nova Science Pub Incorporated
- Date published
- 01/01/2012
- Date submitted
- 17/05/2017
- Identifiers
- 99513385402346
- Academic Unit
- University of Surrey
- Resource Type
- Book chapter