TY  - JOUR
AB  - Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and structure. Suggests there are commercial opportunities for new products using pressure packaging as the flavours and colours of fresh food are maintained with minimal processing.
VL  - 96
IS  - 2
SN  - 0034-6659
DO  - 10.1108/00346659610108966
UR  - https://doi.org/10.1108/00346659610108966
AU  - Earnshaw Richard
PY  - 1996
Y1  - 1996/01/01
TI  - High pressure food processing
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 8
EP  - 11
Y2  - 2024/04/25
ER  -