Effects of High-Pressure Processing (HPP) on Bacterial Spores: An Overview
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559120802089290
Reference84 articles.
1. Sun, D.W. 2005.Emerging Technologies for Food Processing, 771San Diego: Elsevier Academic Press.
2. Effect of high pressure on the reduction of microbial populations in vegetables
3. Recent advances in the microbiology of high pressure processing
4. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function
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