Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti

Published:2014-01 Issue: Volume:168-169 Page:42-46
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Martínez-Rodríguez Yamile,Acosta-Muñiz Carlos,Olivas Guadalupe I.,Guerrero-Beltrán José,Rodrigo-Aliaga Dolores,Mujica-Paz Hugo,Welti-Chanes Jorge,Sepulveda David R.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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4. Response of spores to high-pressure processing;Black;Compr. Rev. Food Sci. Food Saf.,2007

5. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing;Bover-Cid;Food Microbiol.,2011

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