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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Residence Time Distribution during Egg Yolk Pasteurisation
residence time pasteurisation egg yolks tube flow
2014/3/14
This work describes the determination of the average residence times during egg yolk – and whole liquid eggs pasteurisation in an
industrial pasteurisation equipment (plate pasteuriser + tube holder)...