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Biographie et livres de Vibeke Orlien

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Associate Professor and Head of Food Chemistry section, Department of Food Science, Faculty of Science, University of Copenhagen. Her research areas are thermodynamics in food chemistry with emphasis on HP methods in food processing and the effects on food components and their properties, including oxidative stability and protein modification. She has been leader of several national and international projects. She has been supervisor of several BSc theses, MSc theses, PhD students and postdoc
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Innovative Technologies for Food Preservation

Francisco J. Barba , Anderson De Souza Sant'ana , Mohamed Koubaa , Vibeke Orlien

Academic Press

2017-09-21

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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure...

174,07 €

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