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
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
收藏
页码:197 / 219
页数:23
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