Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could...

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Detalles Bibliográficos
Autores principales: Nasiłowska, Justyna, Sokołowska, Barbara, Fonberg-Broczek, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6311283/
https://www.ncbi.nlm.nih.gov/pubmed/30643817
http://dx.doi.org/10.1155/2018/7389381

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6311283/
https://www.ncbi.nlm.nih.gov/pubmed/30643817
http://dx.doi.org/10.1155/2018/7389381

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