Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting

High Pressure Processing of Foods

Volumn , Issue , 2008, Pages 194-217

  Lau, Ming H ^a   Turek, Evan J ^a  

^a Kraft Foods Global Inc   (United States)

Author keywords

Food preservation technology; High pressure processing (HPP); Low acid foods; Pasteurization; Quality differences

Indexed keywords

EID: 84889398004     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376409.ch9     Document Type: Chapter

References (14)

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