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000425001 001__ 425001
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000425001 008__ 070510s2007\\\\iaua\\\\sb\\\\001\0\eng\\
000425001 010__ $$z  2007019842
000425001 020__ $$z9780813809441 (alk. paper)
000425001 020__ $$z0813809444 (alk. paper)
000425001 035__ $$a(CaPaEBR)ebr10296583
000425001 035__ $$a(OCoLC)647764495
000425001 040__ $$aCaPaEBR$$cCaPaEBR
000425001 05014 $$aTP371.75$$b.H54 2007eb
000425001 08204 $$a664/.02$$222
000425001 24500 $$aHigh pressure processing of foods$$h[electronic resource] /$$ceditors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne.
000425001 250__ $$a1st ed.
000425001 260__ $$aAmes, Iowa :$$bBlackwell Pub. ;$$a[Chicago] :$$bIFT Press,$$cc2007.
000425001 300__ $$axxv, 246 p. :$$bill. ;$$c24 cm.
000425001 4901_ $$aIFT Press series
000425001 504__ $$aIncludes bibliographical references and index.
000425001 506__ $$aAccess limited to authorized users.
000425001 650_0 $$aFood industry and trade.
000425001 650_0 $$aHigh pressure (Technology)
000425001 655_7 $$aElectronic books.$$2lcsh
000425001 7001_ $$aDoona, Christopher J.
000425001 7001_ $$aFeeherry, Florence E.
000425001 830_0 $$aIFT Press series.
000425001 852__ $$bebk
000425001 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10296583$$zOnline Access
000425001 909CO $$ooai:library.usi.edu:425001$$pGLOBAL_SET
000425001 980__ $$aEBOOK
000425001 980__ $$aBIB
000425001 982__ $$aEbook
000425001 983__ $$aOnline