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Effect of heat and ultrasound on microorganisms and enzymes

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New Methods of Food Preservation

Abstract

Heat treatment and low temperature storage are at present amongst the main methods of food preservation.

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Authors
  1. F. J. Sala
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  2. J. Burgos
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  3. S. Condón
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  4. P. Lopez
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  5. J. Raso
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  1. Unilever Research Laboratory, Bedford, UK

    G. W. Gould

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Sala, F.J., Burgos, J., Condón, S., Lopez, P., Raso, J. (1995). Effect of heat and ultrasound on microorganisms and enzymes. In: Gould, G.W. (eds) New Methods of Food Preservation. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2105-1_9

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