Inactivation of microorganisms

Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical fact...

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Detalles Bibliográficos
Publicado:	2011
Materias:	Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p321_Alzamora http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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