Chapter 17 - Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies
| Autor: | Gottardi, Davide, Siroli, Lorenzo, D’Alessandro, Margherita, Braschi, Giacomo, Patrignani, Francesca, Lanciotti, Rosalba |
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| Zdroj: | In The Microbiological Quality of Food Edition: Second Edition. 2025:381-395 |
| Databáze: | ScienceDirect |
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