title: The effect of high-pressure treatment on the shelf life of ready-to-eat salads
abstract: Introduction. The aim. To substantiate the effectiveness of the use of High Pressure Processing (HPP) technology for food processing suppression and destruction of pathogenic microorganisms. Materials and methods. In the process of studying the impact of HPR technologies for the suppression and destruction of microorganisms in ready-made vegetable salads, high-pressure processing studies using the "Food Hydrostat, model 600MPa/30L" were conducted. Sampling and quality assessment were carried out
journal: Sovremennaya nauka i innovatsii