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Využití konzervace vysokým tlakem
Svobodová, Anna
This bachelor thesis was prepared at Mendel University in Brno at Faculty of Horticulture at the Institute of Post-harvest Technology of Horticultural Products. The thesis describes the principle of preservation with high pressure. Impact on individual food ingredients such as water, fat, protein. Describes the effect of high pressure on microorganisms. Furthermore, the thesis deals with the influence of food quality parameters (taste, smell, texture). The paper presents the possibilities of using high pressure preservation in the prevention of cancer.

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