Cargando…
Multi-Pulsed High Hydrostatic Pressure Treatment of Foods
Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit ju...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2015
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302325/ https://www.ncbi.nlm.nih.gov/pubmed/28231197 http://dx.doi.org/10.3390/foods4020173 |