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Food treatment using high hydrostatic pressure: survey and prospects.

Les hautes pressions hydrostatiques comme traitement de conservation des aliments : bilan et perspectives.

Author(s) : ZUBER F.

Type of article: Article

Summary

CTCPA (Centre Technique de la Conservation des Produits Agricoles) has been working on high-pressure applications in the food industry for several years. The aim of this article is to survey research on foie gras and mushrooms, and to examine envisaged applications, technological and economic aspects and the current limits of this technology.

Details

  • Original title: Les hautes pressions hydrostatiques comme traitement de conservation des aliments : bilan et perspectives.
  • Record ID : 2001-1402
  • Languages: French
  • Source: CT-Infos - HS 2000; 30-34; fig.
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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