Basic aspects of food preservation by hurdle technology.
作者： Lothar Leistner
DOI: 10.1016/S0168-1605(00)00161-6
关键词: Food preservation 、 Biotechnology 、 Food technology 、 Biology 、 Risk analysis (engineering) 、 Flora (microbiology) 、 Hurdle technology 、 Preservation methods
摘要: … Since about 20 years the intelligent application of hurdle … potential hurdles for foods, the hurdle effect, and the hurdle technology… of microorganisms related to hurdle technology, and the …
openagrar.de
elsevier.com参考文章(17)
L. Leistner, Principles and applications of hurdle technology New Methods of Food Preservation. pp. 1- 21 ,(1995) , 10.1007/978-1-4615-2105-1_1
G. F. Stewart, L. B. Rockland, Water activity: influences on food quality. Academic Press, Inc. (London) Ltd.. ,(1981)
B. G. Swason, E. Palou, G. V. Barbosa Cánovas, U. R. Pothakamury, Nonthermal preservation of foods Nonthermal preservation of foods.. ,(1997)
J. L. Multon, D. Simatos, Properties of water in foods : in relation to quality and stability M. Nijhoff. ,(1985)
S. P. Denyer, W. B. Hugo, Mechanisms of action of chemical biocides. Their study and exploitation. Blackwell Scientific Publications. ,(1991)
D. Häussinger, pH homeostasis : mechanisms and control Academic. ,(1988)
G. G. Birch, P. Davies, K. J. Parker, Intermediate moisture foods Applied Science Publishers. ,(1976)
Lloyd Bryan Jensen, Microbiology of meats Microbiology of meats.. ,(1942)
M. Shafiur Rahman, Handbook of Food Preservation CRC Press. ,(2020) , 10.1201/9780429091483
A. M. Pearson, T. R. Dutson, Production and Processing of Healthy Meat, Poultry and Fish Products ,(1997)