Authors:Cs. Mohácsi-Farkas, G. Kiskó, L. Mészáros, and J. Farkas
Patterson, M. F., Quinn, M., Simpson, R. & Gilmour, A. (1995): Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Fd Prot. , 58 , 524-529.
. , Avezzù F.
To centralise or to decentralise: An overview of the most recent trends in wastewater treatment management , Journal of Environmental Management , Vol. 94 , No. 1 , 2012 , pp. 61 – 68 .
Authors:B. Salamon, F. Zakariás, B. Csehi, G. Kiskó, and I. Dalmadi
substitute heat treatment to preserve food products, as it inactivates vegetative microorganisms, spores, and enzymes as well, thus increases shelf-life, in case of fruits and vegetables up to 4–6 weeks with refrigeration storage ( Matser and Timmermans, 2016
Authors:B.L. Dinesha, S. Hiregoudar, U. Nidoni, K.T. Ramappa, A.T. Dandekar, and M.V. Ravi
malodorous due to their susceptibility to oxidation and decomposition processes ( Sarkar et al., 2006 ). According to previous studies, conventional wastewater treatment technologies have several disadvantages, such as huge investment costs and low treatment