Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference18 articles.
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2. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing;Bover-Cid;Food Microbiology,2011
3. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham;Bover-Cid;Food Research International,2012
4. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk;Chen;Innovative Food Science & Emerging Technologies,2003
5. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure;Diez;International Journal of Food Microbiology,2008
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2. The Combination of Corona Discharge Plasma and ε-Polylysine for the Inactivation of Serratia liquefaciens;Journal of Food Protection;2023-07
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4. Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review;Journal of Food Quality;2022-08-24
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