High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks

Trends in Food Science and Technology

Volumn 22, Issue 8, 2011, Pages 427-441

  Ferrentino, Giovanna ^a   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL EFFECTS; HIGH-PRESSURE CARBON DIOXIDE; RESEARCH PAPERS; SOLID FOOD;

CARBON DIOXIDE; PUBLISHING;

THERMAL PROCESSING (FOODS);

EID: 79960462491     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.04.009     Document Type: Review

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