01227nam0-22002891i-450-99000789588040332120041118160926.0000789588FED01000789588(Aleph)000789588FED0100078958820040614d2004----km-y0itay50------baenga---a---001yyStudy of an Innovative Process for Food Stabilization by Means of High Hydrostatic Pressuretesi di dottoratoPaola MarescaSupervisor Giovanna FerrariScientific Referees Giorgio Donsi, Massimo Poletto, Jean Marie Perrier-CornetCoordinator Ernesto ReverchonSalernoUniversità di Salerno2004XII, 170 p.ill.24 cmTesi di dottorato. University of Salerno. Department of Chemical and Food Engineering. PhD Course in Chemical Engineering (II Cycle - New Series), 2004Maresca,Paola283485Ferrari,GiovannaITUNINARICAUNIMARCBK99000789588040332104 260-54DIC 4053DINCHDINCHStudy of an Innovative Process for Food Stabilization by Means of High Hydrostatic Pressure667771UNINA