Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559120600865164
Reference70 articles.
1. Introduction
2. Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup
3. Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts
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