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Food science and technology international : Ciencia y tecnología de los alimentos internacional, v.14 no.5, 2008년, pp.413 - 418
Balasubramaniam, V.M. (Department of Food Science and Technology, The OhioState University Columbus, OH 43210-1007, USA) , Farkas, D. (Deptartment of Food Science and Technology, Oregon StateUniversity, Corvallis, OR 97331-6602 USA)
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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-s...
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