@misc{Szpryngiel_Bożena_Zastosowanie_1999,
 author={Szpryngiel, Bożena and Targoński, Zdzisław},
 volume={44},
 number={1},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.44, 1 (1999)-.},
 howpublished={online},
 year={1999},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Food processing using high-intensity pulsed electric fields (PEF) is a new technology to inactivatemicroorganisms and enzymes. There is only a small increase in food temperature during thatprocess. Inactivation is propably caused by changes in the semipermeable barrier of the cell membrane. High-intensity PEF provides an alternative to conventional thermal methods, where theinactivation of microorganisms implies the loss of valuable nutrients and faste quality.},
 title={Zastosowanie pulsacyjnego pola elektrycznego wysokiej intensywności do pasteryzacji płynnych produktów żywnościowych},
 type={Text},
 URL={http://rcin.org.pl/ichb/Content/143452/PDF/POZN271_178644_biotechnologia-1999-no1-szpryngiel.pdf},
 keywords={biotechnology},
}