TITLE

Shock treatment

AUTHOR(S)
Fox, B.
PUB. DATE
January 1992
SOURCE
New Scientist;1/25/92, Vol. 133 Issue 1805, p32
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Reports on a new technique that increases the shelf life of dairy products, fruit juices and egg mixes without spoiling their flavor. Description of the electric shock process; The key is to keep the pulses just long enough to kill the bacteria but not long enough to cause electrochemical effects.
ACCESSION #
9202170216

 

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