Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation

Author:

Cebrián Guillermo,Mañas Pilar,Condón Santiago

Funder

Ministerio de Economía y Competitividad

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference160 articles.

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2. Induction of oxidative stress by high hydrostatic pressure in Escherichia coli.;Aertsen;Appl. Environ. Microbiol.,2005

3. Heat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli.;Aertsen;Appl. Environ. Microbiol.,2004

4. 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

5. “Microbial inactivation by pulsed electric fields,” in;Álvarez;Pulsed Electric Field Technology for the Food Industry,2006a

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