Author:
Bulut Sami,Karatzas Kimon A.G.
Reference31 articles.
1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innovative Food Science & Emerging Technologies,2007
2. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000
3. Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances;Bevilacqua;Comprehensive Reviews in Food Science and Food Safety,2018
4. The effects of high-pressure processing at low and subzero temperatures on inactivation of microorganisms in frozen and unfrozen beef mince inoculated with Escherichia coli strain ATCC 25922;Bulut;Food and Bioprocess Technology,2014
5. Inactivation of Escherichia coli in milk by high pressure processing at low and subzero temperatures;Bulut;High Pressure Research,2014
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