EFFECT OF HIGH-PRESSURE PROCESSING ON THE MICROBIALnQUALITY THROUGHOUT THE SHELF LIFE OF VACUUM-PACKEDnSLICED HAM AND FRANKFURTERS

GEORGE BOTSARIS; ANASTASIA TAKI

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EFFECT OF HIGH-PRESSURE PROCESSING ON THE MICROBIALnQUALITY THROUGHOUT THE SHELF LIFE OF VACUUM-PACKEDnSLICED HAM AND FRANKFURTERS

机译：高压加工对整装火腿和法兰克福香肠的货架期微生物质量的影响

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Microbial spoilage is one of the most important factors threatening the shelf life ofnmeat products. High-pressure processing (HPP) is growing out of its infancy withnan increasing number of commercial applications. The aim of this study was tonevaluate t

机译：微生物变质是威胁纳米产品保质期的最重要因素之一。随着商业应用数量的增加，高压处理（HPP）刚从婴儿期发展而来。这项研究的目的是评估

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来源
《Journal of Food Processing and Preservation》 |2015年第6期|840-845|共6页
作者
GEORGE BOTSARIS; ANASTASIA TAKI;
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作者单位

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3603, Cyprus;

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3603, Cyprus;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
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EFFECT OF HIGH-PRESSURE PROCESSING ON THE MICROBIALnQUALITY THROUGHOUT THE SHELF LIFE OF VACUUM-PACKEDnSLICED HAM AND FRANKFURTERS

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