Description
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.
Resources
| Name | Format | Description | Link |
|---|---|---|---|
| Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel Process | HTML | Open resource | |
| Health Canada Position - High Pressure Processing (HPP) Is No Longer a Novel Process | HTML | Open resource |