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Trends in Food Science and Technology

Volumn 12, Issue 3-4, 2001, Pages 103-111

Preservation of liquid foods by high intensity pulsed electric fields - Basic concepts for process design

(4) Heinz, V a Alvarez, I b Angersbach, A a Knorr, D a

a TECHNISCHE UNIVERSITÄT BERLIN (Germany)

b UNIVERSIDAD DE ZARAGOZA (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CELL MEMBRANES; CONTAMINATION; ELECTRIC FIELD EFFECTS; ELECTROCHEMISTRY; MICROORGANISMS;

ELECTRIC FIELD PULSES;

FOOD PRESERVATION;

EID: 0035804533 PISSN: 09242244 EISSN: None Source Type: Journal
DOI: 10.1016/S0924-2244(01)00064-4 Document Type: Review

Times cited : (297)

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