High hydrostatic pressure enhances resistance to thermal denaturation, improves enzyme stability.: An article from: Emerging Food R&D Report

This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on July 1, 2009. The length of the article is 401 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: High hydrostatic pressure enhances resistance to thermal denaturation, improves enzyme stability.
Author: Unavailable
Publication:Emerging Food R&D Report (Newsletter)
Date: July 1, 2009
Publisher: Food Technology Intelligence, Inc.
Volume: 20 Issue: 4 Page: NA

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