Add to ORKGFinal report. Project Armis no 4531Available from British Library Document Supply Centre-DSC:7762.72089(no 47) / BLDSC - British Library Document Supply CentreSIGLEGBUnited Kingdo
High-Pressure Processing (HPP) is a non-thermal widely recognized pasteurization method to inactivat...
Food processing with high hydrostatic pressure has been considered by the authors as a way to increa...
SIGLEAvailable from British Library Document Supply Centre-DSC:OP-EC/3903 / BLDSC - British Library ...
International audienceHigh pressure (HP) was first introduced at the end of the nineteenth century i...
High pressure in the food industry, as a new non-thermal method, is applied in many phases of food p...
Several non-thermal technologies, particularly high pressure processing,have showngood potential in ...
One focus of interest in the development of products and processes of the food industry is related t...
High pressure processing is a food processing method which has shown great potential in the food ind...
AbstractThe paper aimed to present high pressure processing of food used to process liquid and solid...
Abstract High pressure processing (HPP) allows the decontamination of foods with minimal impact on t...
Celem pracy była ocena możliwości i skuteczności stosowania metody wysokich ciśnień w przetwór- stwi...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated sto...
High hydrostatic pressure (ННP) technology has been widely used in the developed countries food indu...
High hydrostatic pressure (HHP) also called as ultra high pressure (UHP), high pressure processing (...
High-Pressure Processing (HPP) is a non-thermal widely recognized pasteurization method to inactivat...
Food processing with high hydrostatic pressure has been considered by the authors as a way to increa...
SIGLEAvailable from British Library Document Supply Centre-DSC:OP-EC/3903 / BLDSC - British Library ...
International audienceHigh pressure (HP) was first introduced at the end of the nineteenth century i...
High pressure in the food industry, as a new non-thermal method, is applied in many phases of food p...
Several non-thermal technologies, particularly high pressure processing,have showngood potential in ...
One focus of interest in the development of products and processes of the food industry is related t...
High pressure processing is a food processing method which has shown great potential in the food ind...
AbstractThe paper aimed to present high pressure processing of food used to process liquid and solid...
Abstract High pressure processing (HPP) allows the decontamination of foods with minimal impact on t...
Celem pracy była ocena możliwości i skuteczności stosowania metody wysokich ciśnień w przetwór- stwi...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated sto...
High hydrostatic pressure (ННP) technology has been widely used in the developed countries food indu...
High hydrostatic pressure (HHP) also called as ultra high pressure (UHP), high pressure processing (...
High-Pressure Processing (HPP) is a non-thermal widely recognized pasteurization method to inactivat...
Food processing with high hydrostatic pressure has been considered by the authors as a way to increa...
SIGLEAvailable from British Library Document Supply Centre-DSC:OP-EC/3903 / BLDSC - British Library ...