LEADER 02008nam--2200517---450- 001 990003067870203316 005 20080221150505.0 010 $a88-8703-69-3 035 $a000306787 035 $aUSA01000306787 035 $a(ALEPH)000306787USA01 035 $a000306787 100 $a20080221d2004----km-y0itay50------ba 101 $aEng 102 $aIT 105 $a||||m|||001yy 200 1 $aStudy of an innovative process for food stabilization by means of high hydrostatic pressure$fPaola Maresca$gGiovanna Ferrari, Giorgio Donsì, Massimo Poletto, Jean Marie Perrier-Cornet, Ernesto Reverchon 210 $aBaronissi$cCUES$d2004 215 $aXII, 170 p.$d24 cm 300 $aIn testa al front.: University of Salerno, Department of Chemical and Food Engeneering, PhD Course in Chemical Engeneering (II Cycle-New Series) 300 $aTesi di dottorato di ricerca in Ingegneria Chimica 606 0 $aAlimenti$xConservazione 676 $a664.028 700 1$aMARESCA,$bPaola$0283485 702 1$aFERRARI,$bGiovanna 702 1$aDONSÌ,$bGiorgio 702 1$aPOLETTO,$bMassimo 702 1$aPERRIER-CORNET,$bJean Marie 702 1$aREVERCHON,$bErnesto 712 02$aUniversità degli Studi$bDipartimento di Chimica e Ingegneria Alimentare$c 801 0$aIT$bsalbc$gISBD 912 $a990003067870203316 951 $a664.028 MAR$b13306 EC.$c664.028$d00210461 959 $aBK 969 $aTEC 979 $aGIUSY$b90$c20080221$lUSA01$h0925 979 $aGIUSY$b90$c20080221$lUSA01$h0926 979 $aGIUSY$b90$c20080221$lUSA01$h0949 979 $aGIUSY$b90$c20080221$lUSA01$h0951 979 $aGIUSY$b90$c20080221$lUSA01$h0952 979 $aGIUSY$b90$c20080221$lUSA01$h0953 979 $aGIUSY$b90$c20080221$lUSA01$h0954 979 $aGIUSY$b90$c20080221$lUSA01$h0956 979 $aGIUSY$b90$c20080221$lUSA01$h1505 996 $aStudy of an Innovative Process for Food Stabilization by Means of High Hydrostatic Pressure$9667771 997 $aUNISA