Author:
Rojo M. C.,Cristiani M.,Szerman N.,Gonzalez M. L.,Lerena M. C.,Mercado L. A.,Combina M.
Funder
Instituto Nacional de Tecnolog?a Agropecuaria
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference41 articles.
1. Abee, T., & Wouters, J. A. (1999). Microbial stress response in minimal processing. International Journal of Food Microbiology, 50, 65–91.
2. Alpas, H., Kalchayanand, N., Bozoglu, F., & Ray, B. (2000). Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of food-borne pathogens. International Journal of Food Microbiology, 60, 33–42.
3. Argyri, A. A., Panagou, E. Z., Nychas, G. J. E., & Tassou, C. C. (2014). Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing. BioMed Research International.
https://doi.org/10.1155/2014/515623
.
4. Balasubramaniam, V., Farkas, D., & Turek, E. (2008). Preserving foods through high-pressure processing. Food Technology, 62, 32–38.
5. Ball, C. O., & Olson, F. C. W. (1957). Sterilization in food technology: theory, practice and calculations. In C. O. Ball & F. C. W. Olson (Eds.). New York: McGraw-Hill Book Company.
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献