High-pressure processing (500 and 600MPa for 1 min) was able to significantly reduce the total aerobic and lactic acid bacteria counts and prolong the microbiological shelf life of lasagne at both refrigeration and abuse temperatures
High-pressure processing (500 and 600MPa for 1 min) was able to significantly reducethe total aerobic and lactic acid bacteria counts and prolong the microbiological shelf life of lasagne at both refrigeration and abuse temperatures