Abstract
To be effective, the hurdles employed for food preservation must either inhibit the growth of the microorganisms that occur in a particular foodstuff or inactivate them. Unfortunately, most microorganisms resist the effects of inhibitory hurdles to some extent and sometimes their resistance is extreme and difficult to overcome.
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© 2002 Springer Science+Business Media New York
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Leistner, L., Gould, G.W. (2002). Basic Aspects. In: Hurdle Technologies. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0743-7_3
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DOI: https://doi.org/10.1007/978-1-4615-0743-7_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5220-4
Online ISBN: 978-1-4615-0743-7
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