Author:
AOYAMA Yasushi,SHIGETA Yujin,OKAZAKI Takashi,HAGURA Yoshio,SUZUKI Kanichi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference11 articles.
1. Clouston, J.G. and Wills, P.A. (1969). Initiation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol., 97, 684-690.
2. Effect of Temperature on the Inactivation of Bacillus stearothermophilus IFO12550 Spores by Low Hydrostatic Pressure Treatment.
3. Hayashi, R. (1989). Application of high pressure to food processing and preservation, Philosophy and development. In “Engineering and Food,” ed. By W.E.L. Spiess and H. Schubert, Val. 2, pp. 815-826.
4. Hite, B.H. (1899). The effect of pressure in the preservation of milk, West Va. Univ. Agr. Expt. Sta. Bull. 58, 15-36.
5. Larson, W.P., Hartzell, T.B. and Diehl, H.S. (1918). The effect of high pressures on bacteria. J. Infectious Diseases, 22, 271-279.
Cited by
12 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