High hydrostatic pressure applied to ready-to-eat meat products: focus on Listeria monocytogenes inactivation
Several non-thermal technologies, particularly high pressure processing,have showngood potential in effective food preservation. The main interest in these technologies results from their potential to inactivate pathogenic microorganisms in foods, without substantially altering their nutritional val...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/17614 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/17614 |