Effect of Hurdle Technology in Food Preservation: A Review-Reference-Cited by-同舟云学术

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Effect of Hurdle Technology in Food Preservation: A Review

Published:2014-09-15 Issue:4 Volume:56 Page:641-649
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Singh Shiv¹,Shalini Rachana²³

Affiliation:

1. Department of Chemical Engineering, Indian Institute of Technology, Kanpur, India

2. National Productivity Council, Utpadakta Bhawan, New Delhi, India

3. Department of Agriculture Process & Food Engineering, Allahabad Agricultural Institute, Deemed University, Allahabad, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.761594

Reference43 articles.

1. Combined methods for the preservation of foods in Latin America and the CYTED-D project

2. Preservation of minced pelagic fish by combined methods

3. Conservação do açaí pela tecnologia de obstáculos

4. Application of combined methods technology in minimally processed fruits

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