Work

Emerging Technologies in Food Processing

Year: 2011

Type: review

Source: Annual Review of Food Science and Technology

DOI: 10.1146/annurev.food.102308.124129

Authors: D. Knorr, A. Froehling, H. Jaeger, K. Reineke, O. Schlueter, K. Schoessler

Institutions: Technische Universität Berlin, Leibniz Institute for Agricultural Engineering and Bioeconomy

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2125230393

FWCI: 2.377

Cites: 221

Cited by: 435

Related to: 10