High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes
High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment f...
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| Format: | Others |
| Language: | en |
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McGill University
1999
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473 |