High-pressure processing for freshness, shelf-life quality of meat products and value-added meat products

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dc.contributor.authorTokuşoğlu Ö.
dc.contributor.authorVural H.
dc.date.accessioned2024-07-22T08:16:08Z
dc.date.available2024-07-22T08:16:08Z
dc.date.issued2014
dc.description.abstractConsumers 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-ID10.1201/b17780
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16788
dc.language.isoEnglish
dc.publisherCRC Press
dc.subjectAlternative process
dc.subjectHeat pasteurization
dc.subjectHigh pressure processing
dc.subjectMeat products
dc.subjectShelf life
dc.subjectShelf life extensions
dc.titleHigh-pressure processing for freshness, shelf-life quality of meat products and value-added meat products
dc.typeBook chapter

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