Abstract
There is increasing commercial interest in using high pressure processing to produce a range of high quality foods including fruit, dairy and meat products. However, the microbiological safety of such products is of concern and processors need to choose appropriate treatment conditions to achieve known, satisfactory levels of inactivation.
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References
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© 1999 Springer-Verlag Berlin Heidelberg
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Patterson, M.F., Linton, M., McClements, J.M.J. (1999). Pathogen Inactivation by High Pressure Treatment of Foods. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_23
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DOI: https://doi.org/10.1007/978-3-642-60196-5_23
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-64300-2
Online ISBN: 978-3-642-60196-5
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