High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices

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Advanced Non-thermal Processing in Food Technology (ANPFT): Effects on Quality and Shelf Life of food and Beverages, Fruit Juices Section, May 7th-10th, Kuşadası, Turkey

High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices

Pilavtepe-Celik, M., 2012.
Advanced Non-thermal Processing in Food Technology (ANPFT): Effects on Quality and Shelf Life of food and Beverages, Fruit Juices Section, Oral Session, May 7th-10th, Kuşadası, Turkey.

 

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