The combined effect of high pressure and nisin on inactivation of microorganisms in milk
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference21 articles.
1. Effect of combined application of high pressure treatment and modified atmospheres on the shelf-life of fresh Atlantic salmon;Amanatidou;Innovative Food Science and Emerging Technologies,2000
2. Effects of high hydrostatic pressure on food constituents: An overview;Cheftel,1992
3. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt;Crehan;Meat Science,2000
4. Applications of the bacteriocin, nisin;Delves-Broughton;Antonie Van Leeuwenhoek,1996
5. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure;Earnshaw;International Journal of Food Microbiology,1995
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