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: | , |
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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 |