Browsing by Subject "Heat pasteurization"
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Item High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products(CRC Press, 2014) Tokuşoğlu Ö.; Vural H.Consumers demand products that are safe, nutritious, convenient, varied, attractive (in appearance, texture, and flavor), and also innovative. High-pressure processing (HPP) can be used as an alternative process to heat pasteurization and for shelf-life extension of a wide range of products. © 2015 by Taylor & Francis Group, LLC.