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High-pressure pasteurization of low-acid chilled ready-to-eat food.
Inanoglu, Sumeyye; Barbosa-Cánovas, Gustavo V; Sablani, Shyam S; Zhu, Mei-Jun; Keener, Larry; Tang, Juming.
Affiliation
  • Inanoglu S; Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.
  • Barbosa-Cánovas GV; Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.
  • Sablani SS; Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA.
  • Zhu MJ; Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.
  • Keener L; School of Food Science, Washington State University, Pullman, Washington, USA.
  • Tang J; International Product Safety Consultants, Seattle, Washington, USA.
Compr Rev Food Sci Food Saf ; 21(6): 4939-4970, 2022 11.
Article in En | MEDLINE | ID: mdl-36329575
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pasteurization / Food Handling Type of study: Guideline Language: En Journal: Compr Rev Food Sci Food Saf Year: 2022 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pasteurization / Food Handling Type of study: Guideline Language: En Journal: Compr Rev Food Sci Food Saf Year: 2022 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos