Applications of high and ultra high pressure homogenization for food safety
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments...
Na minha lista:
| Principais autores: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2016-08-01
|
| Colecção: | Frontiers in Microbiology |
| Assuntos: | |
| Acesso em linha: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01132/full |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|