高静水压（HHP）处理食品的过程影响评估：压力 - 温度 - 时间指示器（pTTI）的概念发展 - Suppr

Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).

Grauwet T, Van Der Plancken I, Van Loey A, Hendrickx M

Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.

Commun Agric Appl Biol Sci. 2007;72(1):195-8.

Abstract

摘要

Commun Agric Appl Biol Sci. 2007;72(1):195-8.

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