HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical qual...

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Bibliographic Details
Main Authors: Yahya TÜLEK, Gökçe FİLİZAY
Format: Article
Language:English
Published: Pamukkale University 2006-02-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089274