Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
High-pressure processing (HPP) is a cutting-edge technique in the field of food preservation, offering a promising alternative to traditional thermal methods. This method involves subjecting food products to extremely high pressures, up to 600 MPa, in an effort to inactivate microbial pathogens and enzymes that contribute to food spoilage and degradation