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  1. 1
    No digital object

    High pressure destruction kinetics of bacterial spores in low acid food at elevated temperatures /Yanwen Shao.

    Library / National Library Collections
    Item ID number:
    1286078956
    Shao, Yanwen, 1967- author.
    [2008]
  2. 2
    No digital object

    The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations.

    Library / National Library Collections
    Item ID number:
    633131326
    Henry, Neola.
    Ottawa :Library and Archives Canada = Bibliothèque et Archives Canada,[2008] [2008]
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