Bookmark (0)
Please login to bookmark
Close
Publication date: June 2024
Source: Innovative Food Science & Emerging Technologies, Volume 94
Author(s): Mohsen Dalvi-Isfahan, Mahmood Mahmoodi-Eshkaftaki
Publication date: June 2024Source: Innovative Food Science & Emerging Technologies, Volume 94Author(s): Mohsen Dalvi-Isfahan, Mahmood Mahmoodi-Eshkaftaki Leer más
Related posts:
Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality
The combined effect of chitosan and High Hydrostatic Pressure on Listeria monocytogenes and Escherichia coli
High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage
Effect of weak alkaline electrolyzed water on rice cooking: Promoting rapid water absorption and enhancing the quality and digestibility
Micro-nano bubble water technology: Sustainable solution for the postharvest quality and safety management of fresh fruits and vegetables – A review
Survival modelling of infectious human norovirus and surrogates for high-pressure inactivation in strawberry puree