Inactivation of microorganisms

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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
Autores principales:	Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S., López-Malo, A.
Formato:	SER
Materias:	Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field
Acceso en línea:	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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