Raso, Javier <br/><br/>
Nonthermal preservation of foods using combined processing techniques.  [electronic resource] 

 -  Critical reviews in food science and nutrition  2003 
 - 265-85 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Review 
<br/><br/><label>ISSN: </label>1040-8398 
<br/><br/><label>Standard No.: </label>10.1080/10408690390826527  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Bacterial Agents<br/>Carbon Dioxide<br/>Electricity<br/>Food Handling--methods<br/>Food Irradiation<br/>Food Microbiology<br/>Food Preservation--methods<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hydrostatic Pressure<br/>Spores, Bacterial<br/>Ultrasonics