Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food

Published 2017 View Full Article

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Title
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
Authors
Keywords
High pressure processing, Vegetable puree, Mesophilic bacteria, Yeast, Mold, Furan, Food safety
Journal
FOOD RESEARCH INTERNATIONAL
Volume 101, Issue -, Pages 17-23
Publisher
Elsevier BV
Online
2017-07-28
DOI
10.1016/j.foodres.2017.07.064

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