Inactivation of microorganisms by high hydrostatic pressure: A literature review
The use of high hydrostatic pressure is intended to perform non-thermal inactivation of microorganisms in food products, to ensure their freshness and to prevent foodborne infections. These infections impact the healthcare system, the food industry, and consumers directly. This study aims to analyse...
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| Format: | Article |
| Language: | English |
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I. Horbachevsky Ternopil National Medical University
2023-11-01
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| Series: | Вісник медичних і біологічних досліджень |
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| Online Access: | https://bmbr.com.ua/journals/tom-5-4-2023/inaktivatsiya-mikroorganizmiv-visokim-gidrostatichnim-tiskom-oglyad-literaturi |