Image Number D616-1 |
Food microbiologist Dike Ukuku (left) and engineer Joseph Sites evaluate effects of high-pressure processing on microbial stability of tomato juice and liquid eggs.
Photo by Peggy Greb.
Image Number D616-1 |
Food microbiologist Dike Ukuku (left) and engineer Joseph Sites evaluate effects of high-pressure processing on microbial stability of tomato juice and liquid eggs.
Photo by Peggy Greb.