Effects of high pressure processing on safety and quality of durian (Durio zibethinus L.) paste and pulp
High pressure processing (HPP) or high hydrostatic pressure (HHP) is a method of applying high pressure in the preservation of food products. In this study, HPP with the pressures of 300, 400, 500 and 600 MPa combined with time of 3, 5, 10 and 15 min were studied. The effect of HPP on the physicoche...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2018
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/84428/1/FSTM%202018%2036%20ir.pdf |