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High hydrostatic pressure has potential to eliminate pathogens in low-acid juices, says review

Mutlu Pilavtepe-Çelik, from the Food Technology Department, Vocational School of Ihsaniye, Kocaeli U…
Mutlu Pilavtepe-Çelik, from the Food Technology Department, Vocational School of Ihsaniye, Kocaeli University, Kartepe, Kocaeli, Turkey looked at the role of High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low-acid juices.


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