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Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk
Non-thermal processing of milk can potentially reduce nutrient loss, and a low-temperature-high-pressure (LTHP) treatment is considered as a promising alternative to thermal treatment, attracting considerable attention in recent years. The effect of LTHP treatment (−25 °C, 100–400 MPa) on the phase...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760655/ https://www.ncbi.nlm.nih.gov/pubmed/33255959 http://dx.doi.org/10.3390/foods9121742 |