The Working Principle and Use of High Pressures in the Food Industry

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Karlović, S.; Brnčić, M.; Ježek, D.; Tripalo, B.; Bosiljkov, T.;
(2010)

High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is betwee... View more
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