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Direct linkHicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E. – Journal of Food Science Education, 2009
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…
Descriptors: Safety, Food Standards, Food Processing Occupations, Surveys
