Response of Foodborne Pathogens to High-Pressure Processing
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-90578-1_8
Reference135 articles.
1. Aertsen A, Spiegeleer PD, Vanoirbeek K et al (2005) Induction of oxidative stress by high hydrostatic pressure in Escherichia coli. Appl Environ Microbiol 71(5):2226–2231
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3. Aldrete-Tapia JA, Torres JA (2020) Enhancing the inactivation of bacterial spores during pressure-assisted thermal processing. Food Eng Rev. https://doi.org/10.1007/s12393-020-09252-x
4. Alpas H, Kalchayanand N, Bozoglu F et al (2000) Interactions of high hydrostatic pressure pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. Int J Food Microbiol 60(1):33–42
5. Atlung T, Ingmer H (1997) H-NS: a modulator of environmentally regulated gene expression. Mol Microbiol 24(1):7–17
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