Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment-Reference-Cited by-同舟云学术

Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment

Published:2001-10 Issue:1 Volume:50 Page:59-61
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Furukawa S.,Noma S.,Yoshikawa S.,Furuya H.,Shimoda M.,Hayakawa I.

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

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3. Cheftel, J. C. (1992). Effects of high hydrostatic pressure on food constituents: an overview. In C. Balny, R. Hayashi, K. Heremans, & P. Masson (Eds.), High pressure biotechnology (pp. 195–209). London: Colloque INSERM/John Libbey

4. Application of high pressure for inactivation and protein denaturation;Hayakawa;Journal of Food Science,1994

5. Hayashi, R. (1992). Utilization of pressure in addition to temperature in food science and technology. In C. Balny, R. Hayashi, K. Heremans, & P. Masson (Eds.), High Pressure Biotechnology (pp. 185–193). London: Colloque INSERM/John Libbey

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