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Electricity Effects on Microorganisms and Enzymes
| Content Provider | Scilit |
|---|---|
| Copyright Year | 2014 |
| Description | Several heat processes are applied to foods in a number of different contexts. Today pasteurization and sterilization heat processes are commonly employed in the food industry (Table 7.1) and their main objectives are to eliminate target pathogens associated with the product and to extend the shelf-life of food by reducing or eliminating potential spoilage microorganisms during storage. Book Name: Ohmic Heating in Food Processing |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2009-0-15573-4&isbn=9780429149962&doi=10.1201/b16605-14&format=pdf |
| Ending Page | 126 |
| Page Count | 12 |
| Starting Page | 115 |
| DOI | 10.1201/b16605-14 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2014-02-14 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Ohmic Heating in Food Processing Agriculture and Animal Production Microorganisms Pasteurization Sterilization Heat Processes |
| Content Type | Text |
| Resource Type | Chapter |