Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI)
Commun Agric Appl Biol Sci
.
2007;72(1):195-8.
Authors
T Grauwet
1
,
I Van Der Plancken
,
A Van Loey
,
M Hendrickx
Affiliation
1
Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
PMID:
18018886
No abstract available
MeSH terms
Food Handling / methods
Food Preservation / methods*
Food Technology* / methods
Hydrostatic Pressure*
Mathematics
Temperature*
Time Factors