Πλοήγηση ανά Θέμα "High hydrostatic pressure processing"
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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing
(2020)High hydrostatic pressure (HHP; 200 MPa for 15 min), liquid smoke (0.50%, v/v) and freezing (−80 °C, overnight) was used to eliminate Listeria monocytogenes in BHI broth, raw and smoked trout. The bactericidal effect of ...