High Hydrostatic Pressure Treatments for Beer Stabilization-Reference-Cited by-同舟云学术

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High Hydrostatic Pressure Treatments for Beer Stabilization

Published:2000-09 Issue:6 Volume:65 Page:974-977
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Castellari M.,Arfelli G.,Riponi C.,Carpi G.,Amati A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb09402.x/fullpdf

Reference24 articles.

1. Ultra-High Pressure Pasteurization of Fresh Cut Pineapple

2. AOAC., 1990 . Official Methods of Analysis , 15thed., vol II . Arlington, Va. US: AOAC Inc. 708 p.

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury;Beverages;2024-09-06

2. Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization;Exploration of Foods and Foodomics;2024-02-26

3. Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale;LWT;2024-02

4. The Role of Emergent Processing Technologies in Beer Production;Beverages;2023-01-16

5. Novel food processing techniques and application for fermented foods;Indigenous Fermented Foods for the Tropics;2023

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