Inactivation and sublethal injury of foodborne pathogens by high pressure processing: Evaluation with conventional media and thin agar layer method-Reference-Cited by-同舟云学术

Inactivation and sublethal injury of foodborne pathogens by high pressure processing: Evaluation with conventional media and thin agar layer method

Published:2004-01 Issue:9 Volume:37 Page:861-866
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yuste Josep,Capellas Marta,Fung Daniel Y.C,Mor-Mur Montserrat

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Review: High-pressure, microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995

2. Effects of high pressure on meat: A review;Cheftel;Meat Science,1997

3. Behaviour of pathogenic E. coli in a model system and in raw minced meat treated by high pressure: Microbiological and technological aspects;Gola;Industria Conserve,2000

4. Biological effects of high hydrostatic pressure on food microorganisms;Hoover;Food Technology,1989

5. Thin agar layer method for recovery of heat-injured Listeria monocytogenes;Kang;Journal of Food Protection,1999

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