High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Vural H. | |
| dc.date.accessioned | 2025-04-10T11:12:26Z | |
| dc.date.available | 2025-04-10T11:12:26Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | 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. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49610 | |
| dc.publisher | CRC Press | |
| dc.title | High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products | |
| dc.type | Book chapter |