1. Empirical manipulation of the thermoinactivation kinetics of Bacillus amyloliquefaciens and Bacillus licheniformis α-amylases for thermal process evaluations. (December 2016) Authors: Luo, Zijun; Tucker, Gary; Brown, Helen Journal: Innovative food science & emerging technologies Issue: Volume 38:Part A(2016) Page Start: 272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Essentials of Thermal Processing. (2021) Authors: Tucker, Gary; Featherstone, Susan Record Type: Book Extent: 1 online resource (400 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Food preservation and biodeterioration. (2016) Editors: Tucker, Gary Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗