Applications of HPP for Microbial Food Safety
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-33643-0_2
Reference65 articles.
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3. Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International, 77, 725–742.
4. Batty, D., Meunier-Goddik, L., & Waite-Cusic, J. G. (2019). Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science, 102, 8721–8733.
5. Bayındırlı, A., Alpas, H., Bozoğlu, F., & Hızal, M. (2006). Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control, 17(1), 52–58.
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