Symposium on 'nutritional effects of new processing technologies' - New processing technologies: An overview

Proceedings of the Nutrition Society

Volumn 60, Issue 4, 2001, Pages 463-474

  Gould, G W ^a  

^a NONE   (United Kingdom)

Author keywords

Food preservation; Food processing; Food safety; New food processing technologies

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; LACTOFERRICIN; LACTOFERRIN; LACTOPEROXIDASE; LYSOZYME; NISIN; PEDIOCIN;

BACTERIUM; CONFERENCE PAPER; ELECTRICITY; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; HEATING; HYDROSTATIC PRESSURE; LASER; MAGNETIC FIELD; MOULD; PASTEURIZATION; ULTRASOUND; YEAST;

BACTERIA (MICROORGANISMS);

EID: 0035662990     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/pns2001105     Document Type: Conference Paper

References (137)

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