High Pressure Processing (HPP) is a method of preservation, in which a food is processed under very high pressure, leading to the inactivation of most microorganisms and enzymes in the treated food.
- Publisher - Current Organization Name: Health Canada
- Licence: Open Government Licence - Canada
Data and Resources
-
Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel ProcessHTMLEnglish publication HTML
-
Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel ProcessHTMLFrench publication HTML
Similar records