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pro vyhledávání: '"Bernadette F. Klotz Ceberio"'
Autor:
Edwin Fabian Torres Bello, Gerardo González Martínez, Bernadette F. Klotz Ceberio, Dolores Rodrigo, Antonio Martínez López
Publikováno v:
Foods, Vol 3, Iss 3, Pp 476-490 (2014)
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present
Externí odkaz:
https://doaj.org/article/210cd0028f6f4d3fa177b8c3209f1d20
