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pro vyhledávání: '"Svetlana Podergina"'
Autor:
Ehsan Shad, Kaisa Raninen, Svetlana Podergina, Lok In Chan, Kam Pui Tong, Heidi Hälikkä, Marjo Huovinen, Jenni Korhonen
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9425 (2024)
High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HP
Externí odkaz:
https://doaj.org/article/73363f76d0e24bdf9c7283ff0e8aedf3
