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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer-Verlag
2012
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| 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 |