High Pressure Processing and its Application to the Challenge of Virus-Contaminated Foods

High pressure processing (HPP) is an increasingly popular non-thermal food processing technology. Study of HPP’s potential to inactivate foodborne viruses has defined general pressure levels required to inactivate hepatitis A virus, norovirus surrogates, and human norovirus itself within foods such...

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Detalles Bibliográficos
Autor principal: Kingsley, David H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2012
Materias:
Review Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3590410/
https://www.ncbi.nlm.nih.gov/pubmed/23412716
http://dx.doi.org/10.1007/s12560-012-9094-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3590410/
https://www.ncbi.nlm.nih.gov/pubmed/23412716
http://dx.doi.org/10.1007/s12560-012-9094-9

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