Advanced Research in Inactivation Technologies of Foodborne Microorganisms

During the last few decades, alternative inactivation processes have gained increasing attention from the food industry. These involve alternative technologies to thermal treatments that have unquestioned limitations, such as the denaturation of thermolabile compounds and the substantial modificatio...

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Dades bibliogràfiques

Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Matèries:	innovative pasteurization stabilization low temperature foodborne food product thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accés en línia:	ONIX_20250812T110751_9783725843435_442
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