Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

por Moisés, Sonia Genuina, Guamis, Buenaventura, Roig-Sagués, Artur Xavier, Codina-Torrella, Idoia, Hernández-Herrero, Maria Manuela
Publicado 2022

The efficacy and safety of high‐pressure processing of food

por Koutsoumanis, Konstantinos, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Bover‐Cid, Sara, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Castle, Laurence, Crotta, Matteo, Grob, Konrad, Milana, Maria Rosaria, Petersen, Annette, Roig Sagués, Artur Xavier, Vinagre Silva, Filipa, Barthélémy, Eric, Christodoulidou, Anna, Messens, Winy, Allende, Ana
Publicado 2022