Ultrasonic in food microbiology: Application and future trends
Ultrasonic is one of the promising technological innovation to modify structure, inactivate enzymes and/or neutralize microorganisms in food products for enhancement of their quality and safety. Apart from pasteurization, sanitation, disinfection and cleaning procedures, in the area of food microbio...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
International Academy of Ecology and Environmental Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2bc04a8848314e4d9649e3a14db503da |
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