Recent Advances in Food Processing Using High Hydrostatic Pressure Technology
Author:
Affiliation:
1. Southern Taiwan Service Center, Food Industry Research and Development Institute, Tainan, Taiwan
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.745479
Reference75 articles.
1. Effect of high pressure treatment on ovotransferrin
2. Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey
3. Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions
4. Applications of ultrasound in analysis, processing and quality control of food: A review
5. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
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