منابع مشابه
Combining nonthermal technologies to control foodborne microorganisms.
Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with convention...
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ژورنال
عنوان ژورنال: Food technology and biotechnology
سال: 2019
ISSN: 1334-2606,1330-9862
DOI: 10.17113/ftb.57.01.19.5816