| Título: | High pressure homogenization : from food safety to nanotechnologies |
| en : | |
| Autores: | HARTE, FEDERICO, Autor |
| Tipo de documento: | texto impreso |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Homogenization (<20 MPa) has been tradicionally used by the dairy industry to reduce the size of the fat globule in milk to avoid creaming. Recent advances in material science and engineering enabled the manufacture of high pressure valve and nozzle homogenizers (HPH). |
