Food safety implications of high hydrostatic pressure as a food processing method

Lechowich, R.V.

AGRIS

Data provider:

National Agricultural Library

The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Active (Data provider submitted metadata in the last calendar year)

Journal Article

Food safety implications of high hydrostatic pressure as a food processing method [1993]

Lechowich, R.V. (Illinois Institute of Technology, Summit-Argo, IL);

Access the full text

NOT AVAILABLE

The food industry has renewed interest in the use of high hydrostatic pressure (HHP) as a food processing method because of reported quality improvements in specific food products subjected to high-pressure treatments after packaging

From the journal

Food technology (USA)

ISSN : 0015-6639

Bibliographic information

Language:

English

Type:

Journal Article

In AGRIS since:

1994

Volume:

47

Issue:

6

Start Page:

170 172

All titles:

"Food safety implications of high hydrostatic pressure as a food processing method"@eng

Other:

"references"

Bibliographic information

Language:

English

Type:

Journal Article

In AGRIS since:

1994

Volume:

47

Issue:

6

Start Page:

170 172

All titles:

"Food safety implications of high hydrostatic pressure as a food processing method"@eng

Other:

"references"