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Autor:
Fanni Zakariás, Karina Ilona Hidas, Zoltan Kovacs, György Bázár, Andrea Taczman-Brückner, István Dalmadi, Gabriella Kiskó
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11223 (2024)
The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels
Externí odkaz:
https://doaj.org/article/376994ea66cf42b5a8de9a490ab0ba0e
