Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

Published 2016 View Full Article

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Title
Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review
Authors
Keywords
Processed meat products, High pressure processing, Multi hurdle approaches, Natural antimicrobials, Natural antioxidants, Active packaging
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 54, Issue -, Pages 175-185
Publisher
Elsevier BV
Online
2016-06-08
DOI
10.1016/j.tifs.2016.06.002

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