Effect of high pressure carbon dioxide on the clumping of the bacterial spores
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference17 articles.
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3. Bacterial inactivation by using near-and supercritical carbon dioxide;Dillow;Proceedings of the National Academy of Sciences of the United States of America,1999
4. Inactivation of food microorganisms by high-pressure carbon dioxide treatment with or without explosive decompression;Enomoto;Bioscience, Biotechnology, and Biochemistry,1997
5. Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment;Furukawa;Journal of Food Engineering,2001
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