Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure

被引：213

作者：

Earnshaw, RG

Appleyard, J

Hurst, RM

机构：

[1] Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden

来源：

关键词：

ultrasound; pressure; physical inactivation process; preservation;

D O I：

10.1016/0168-1605(95)00057-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：197 / 219

页数：23

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