Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).
Grauwet
T
T
Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
Van Der Plancken
I
I
Van Loey
A
A
Hendrickx
M
M
D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology / Q000379:methods; D006874:Hydrostatic Pressure; D008433:Mathematics; D013696:Temperature; D013997:Time Factors