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[会议论文] 作者：Silveira A.C.,De Chiara M.L.V.,Amodio M.L.,Colelli G.,
来源：2016食品非热加工国际研讨会 年份：2016
High hydrostatic pressure (HHP) is an emerging food preservation technique based on the application of very high hydrostatic pressures (up to 700 MPa) to liquid and solid food,with the primary objecti...
Potential Use of Microwave on High-Convenience Fresh Produce: Effects on Physiological and Microbial
[会议论文] 作者：De Chiara M.L.V.,Martínez-Hernández G.B,Amodio M.L.,Colelli G.,
来源：2016食品非热加工国际研讨会 年份：2016
High power/short time microwave treatments could be used to improve quality and safety of high-convenience fresh produce by delaying quality losses and reducing microbial load,while still staying fres...
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