Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review

Article

Abstract: Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food

Palabras claves:

Bacterial inactivation, Compression Rate, Decompression rate, effect of matrix, effect of microbial strains, High Hydrostatic Pressure (HHP)

Autores:

Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.

Fuentes:

scopus