Application of high pressure processing in ensuring food safety
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Publisher
Elsevier
Reference108 articles.
1. Effect of high pressure processing on the survival of Salmonella enteritidis and shelf-life of chicken fillets;Argyri;Food Microbiology,2018
2. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese;Ávila;Food Microbiology,2016
3. Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C
4. Deaths associated with bacterial pathogens transmitted commonly through food: Foodborne diseases active surveillance network (FoodNet), 1996–2005;Behravesh;Journal of Infectious Diseases,2011
5. Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments;Brutti;Food Control,2010
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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2. High‐pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins;Food Science & Nutrition;2023-03-17
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