Explore Books on
effect of heat on

Foodservice systems

By Barbara Klein

Essentials of thermal processing

By Gary Tucker

Engineering aspects of thermal food processing

By Ricardo Simpson

The effect of exercise on the cutaneous thermal pain threshold

By John William Castellani

Thermal processing of ready-to-eat meat products

By C. Lynn Knipe

Advances in thermal and non-thermal food preservation

By Gaurav Tewari

Hyperthermophilic enzymes

By Robert M. Kelly,John N. Abelson,Melvin I. Simon,Roger Kelly

Transport Phenomena in Food Processing

By Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas

Hyperthermophilic enzymes

By Robert M. Kelly,John N. Abelson,Melvin I. Simon

The effect of heat upon clays

By Albert Bleininger

Continuous thermal processing of foods

By Lewis, M. J.,Michael J. Lewis,Neil J. Heppell

Thermal Treatment of Tissue

By Thomas P. Ryan

Foodservice systems

By Barbara P. Klein

Thermal technologies in food processing

By Philip Richardson

Thermal processing of packaged foods

By S. D. Holdsworth

Microbes from Hell

By Patrick Forterre,Teresa Lavender Fagan

Impact of processing on food safety

By Lauren S. Jackson

Engineering Aspects of Thermal Food Processing (Contemporary Food Engineering Series)

By Ricardo Simpson

Thermal Food Procesing

By K. P. Sandeep

The effect of heat upon certain constituents of milk

By Kate Daum

High temperature and high humidity grain storage

By Gabriel Rengifo

Heat treatment experiments with carnations for the elimination of carnation mottle and etched ring viruses

By F. A. Hakkaart

Termoinaktivat͡sii͡a mikroorganizmov

By V. I͡A Munblit

Radiat͡s︡ionnyĭ i teplovoĭ balans fitot͡s︡enozov

By N. I. Rudnev