Application of Hpp in Food Fermentation Processes

AuthID
 P-012-WHH
5
Author(s)
Vieira P.
·
Ribeiro C.
·
Pinto C.A.
·
Barba F.J.
Document Type
Book Chapter
Year published
2020
Published
in Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Pages: 329-351 (22)
Indexing
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85123594390
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