Food Technologies: High Pressure Processing
作者： M.F. Patterson
DOI: 10.1016/B978-0-12-378612-8.00262-6
关键词:
摘要: This article describes the effects of high pressure on microorganisms, particularly pathogens, relevance to food. Factors such as variations between microbial species and substrate composition, which can affect resistance, are discussed. Applications technology briefly reviewed, including information pressure-treated fruit vegetable products, raw cooked meats, seafood, commercially available around world.
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sci-hub.se 参考文章(8)
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