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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...
שמור ב:
| הוצא לאור ב: | Foods |
|---|---|
| מחבר ראשי: | |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2015
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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