Process Validation and Hygienic Design for Pulsed Electric Field Processing
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-70586-2_18
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4. Angersbach A, Heinz V, Knorr D (1999) Electrophysiological model of intact and processed plant tissues: cell disintegration criteria. Biotechnol Prog 15:753–762. https://doi.org/10.1021/bp990079f
5. Barbosa-Cánovas GV, Góngora-Nieto MM, Pothakamury UR, Swanson BG (1999a) Hazard analysis and critical control point (HACCP) in PEF processing. In: Preservation of foods with pulsed electric fields, pp 172–183. https://doi.org/10.1016/b978-012078149-2/50008-8
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