BioengineeringTranslational Food SciencesPeer-reviewed
Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation
Alan L. Maida, Anthony N. Consiglio, Cristina Bilbao-Sáinz…·Boris Rubinsky
This study demonstrates that low-pressure isochoric freezing can inhibit microbial growth and preserve food quality for up to 5 weeks using raw cow's milk as a model.
6 citations