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...Dec novel preservation technologies ryn proses thermal high energy penurunan kualitas non vitamin aroma rasa berlangsung pada nutrisi dll suhu di bawah pengolahan teknologi advanced advantages of fresher taste and texture pasteurization with minimal chemical physical changes nonthermal possible sterilization by combination processes improved nutrient content maintain higher quality extended shelf life new product categories nutraceuticals natural additives integration to improve classic food processing unit operations capabilities constrains hydrostatic pressure hhp is applied at uniform throughout the enabling total retaining not time mass dependent so...