Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00586.x/fullpdf
Reference15 articles.
1. HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION
2. 3J.C. Cheftel (1992 ). Effects of high hydrostatic pressure on food constituents: an overview . In:High Pressure Biotechnology(edited by C. Balny, R. Hayashi, K. Heremans & P. Masson). Pp. 195-209. London: Colloque INSERM/John Libbey and Co. Ltd.
3. Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment
4. Application of High Pressure for Spore Inactivation and Protein Denaturation
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