Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets
Author:
Funder
European Union
Greek national funds
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference64 articles.
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3. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;Int. J. Food Microbiol.,2000
4. Advances in traditional, vacuum and modified atmosphere packaging (MAP) of fresh and processed poultry products;Argyri,2012
5. Variation in resistance of natural isolates of Escherichia S. aureus strains coli O157 to high hydrostatic pressure, mild heat and other stresses;Benito;Appl. Environ. Microbiol.,1999
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