Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation-Reference-Cited by-同舟云学术

Rational Use of Novel Technologies: A Comparative Analysis of the Performance of Several New Food Preservation Technologies for Microbial Inactivation

Published:2011-10-11 Issue: Volume: Page:235-260
ISSN:
Container-title:Novel Technologies in Food Science
language:
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Author:

Alzamora Stella M.,Welti-Chanes Jorge,Guerrero Sandra N.,Gómez Paula L.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4419-7880-6_11

Reference106 articles.

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4. Alpas H, Kalchayanand N, Bozoglu F, Sikes A, Dunne CP, Ray B. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens. Appl Environ Microbiol. 1999;65:4248–51.

5. Álvarez I, Raso J, Palop A, Sala FJ. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. Int J Food Microbiol. 2000;55:143–6.

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