High hydrostatic pressure as emergent technology for the elimination of foodborne viruses

Trends in Food Science and Technology

Volumn 21, Issue 11, 2010, Pages 558-568

  Kovač, Katarina ^a   Diez Valcarce, Marta ^a   Hernandez, Marta ^a   Raspor, Peter ^b   Rodríguez Lázaro, David ^a  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

ENTERIC VIRUS; FOOD-BORNE PATHOGENIC BACTERIA; HEAT TREATED FOODS; HIGH HYDROSTATIC PRESSURE; NON-THERMAL TECHNOLOGY; SHELF LIFE;

BACTERIA; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; VIRUSES;

PRESSURE EFFECTS;

BACTERIA (MICROORGANISMS);

EID: 78149413539     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.08.002     Document Type: Review

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