书籍High Pressure Processing of Foods

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) C2 w% Z" u3 p1 ]( o) dHigh Pressure Processing of Foods( 2007)3 U& P% P( x+ T- l3 o1 J
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1. Introduction to High Pressure Processing of Foods – Margaret F. Patterson, Mark Linton, and Christopher J. Doona.
# _5 _9 P- F2 H! _4 k# [9 L6 c2. Germination of Spores of Bacillus subtilis by High Pressure – Peter Setlow.
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3. Inactivation of Bacillus cereus by High Hydrostatic Pressure – Murad A. Al-Holy, Mengshi Lin, and Barbara A. Rasco.
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4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature – Isabelle Van Opstal, Abram Aertsen, and Chris W. Michiels.& d+ U: q. Z, W* b- h2 a

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6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing – Christopher J. Doona, Florence E. Feeherry, Edward W. Ross, Maria Corradini, and Micha Peleg.) c& D& D3 h4 o
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7. Sensitization of microorganisms to high-pressure processing by phenolic compounds – Yoon-Kyung Chung, Aaron S. Malone, and Ahmed E. Yousef.8 y* s; a8 g- _% ]0 A
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8. Functional genomics for optimal microbiological stability of processed food products – Stanley Brul, Hans van der Spek, Bart J.F. Keijser, Frank H.J. Schuren, Suus J.C.M. Oomes, and Roy C. Montijn.
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9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting – Ming H. Lau and Evan J. Turek.
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10. Consumer Evaluations of High Pressure Processed Foods – Alan O. Wright, Armand V. Cardello, and Rick Bell.
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% o6 Q! ^( [: p9 g8 |11. Compression Heating and Temperature Control in High Pressure Processing – Edmund Ting
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sxlc

太感谢了

sxlc

已经解决了，感谢，版主可能忘改分类了