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432 积分 2023-12-27 加入
Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
1天前
已完结
Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques
1天前
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Superheated steam processing: An emerging technology to improve food quality and safety
1天前
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High‐pressure pasteurization of low‐acid chilled ready‐to‐eat food
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Sterilization methods of liposomes: Drawbacks of conventional methods and perspectives
1天前
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Thermal Inactivation of Microorganisms
1天前
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Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5)
1天前
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Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation
1天前
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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials
1天前
待确认
Recent advances in sterilization and disinfection technology: A review
1天前
已完结
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