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Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks.Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juiceEffect of UHPH on indigenous microbiota of apple juiceRapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study
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description
researcher ORCID ID = 0000-0001-5166-6142
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wetenschapper
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name
J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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J Saldo
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0000-0001-5166-6142
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viaf-305866583