Microbial decontamination of food by high pressure processing
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/J37H00L031326222.pdf
Reference188 articles.
1. Inhibition of Saccharomyces cerevisiae by combination of hydrostatic pressure and monoterpenes;Adegoke;J Food Sci,1997
2. Physiological responses of Bacillus amyloliquefaciens spores to high pressure;Ahn;J Microbiol Biotechnol,2007
3. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;Int J Food Microbiol,2007
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
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