Hyperbaric Storage of Food: Applications, Challenges, and Perspectives
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09296-7.pdf
Reference89 articles.
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3. Fernandes PAR, Moreira SA, Santos MD, Duarte RV, Santos DI, Inácio RS, Alves SP, Bessa RJB, Delgadillo I, Saraiva JA (2019) Hyperbaric storage at variable room temperature — a new preservation methodology for minced meat compared to refrigeration. J Sci Food Agric. https://doi.org/10.1002/jsfa.9540
4. Bermejo-Prada A, Colmant A, Otero L, Guignon B (2017) Industrial viability of the hyperbaric method to store perishable foods at room temperature. J Food Eng. https://doi.org/10.1016/j.jfoodeng.2016.08.014
5. Goyette B, Charles MT, Vigneault C, Raghavan GSV (2007) Pressure treatment for increasing fruit and vegetable qualities. Stewart Postharvest Rev. https://doi.org/10.2212/spr.2007.3.5
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