National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Preservation of foods by high hydrostatic pressure
Kamarád, Jiří ; Houška, M.
New technology of a sterilization of foods under high hydrostatic pressure has been tested, Coliform bacteria in a vegetable juice have been inactivated under pressure 450MPa in the course of 10 minutes. A coagulation of yolks started under pressure above 300MPa.

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