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