Work

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

Year: 2015

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2012.745479

Authors: Chung-Yi Wang, Hsiao-Wen Huang, Chiao-Ping Hsu, Binghuei Barry Yang

Institution: Food Industry Research and Development Institute

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2011212673

FWCI: 1.515

Cites: 75

Cited by: 282

Related to: 10