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200 1 $aStudy of an Innovative Process for Food Stabilization by Means of High Hydrostatic Pressure$etesi di dottorato$fPaola Maresca$gSupervisor Giovanna Ferrari$gScientific Referees Giorgio Donsi, Massimo Poletto, Jean Marie Perrier-Cornet$gCoordinator Ernesto Reverchon
210   $aSalerno$cUniversità di Salerno$d2004
215   $aXII, 170 p.$cill.$d24 cm
328   $aTesi di dottorato. University of Salerno. Department of Chemical and Food Engineering. PhD Course in Chemical Engineering (II Cycle - New Series), 2004
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702  1$aFerrari,$bGiovanna
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