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Multi-Pulsed High Hydrostatic Pressure Treatment of Foods
Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit ju...
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| Publié dans: | Foods |
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| Auteur principal: | |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2015
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5302325/ https://ncbi.nlm.nih.gov/pubmed/28231197 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods4020173 |
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