Search results for author:"Lori F. Pivarnik"
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Journal of Food Science Education Vol. 8, No. 2 (April 2009) pp. 32–38
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was...