Factors Affecting Inactivation of Food-Borne Bacteria by High Pressure-Reference-Cited by-同舟云学术

Factors Affecting Inactivation of Food-Borne Bacteria by High Pressure

Published:2014-04-30 Issue: Volume: Page:181-193
ISSN:
Container-title:High-Pressure Microbiology
language:
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Author:

Patterson Margaret F.¹,Linton Mark²

Affiliation:

1. Agriculture, Food and Environmental Science Division (Food Microbiology Branch), Agri-food and Biosciences Institute, and Department of Food Science; Queen's University, Belfast, Newforge Lane; Belfast BT9 5PX Northern Ireland United Kingdom

2. Agriculture, Food and Environmental Science Division (Food Microbiology Branch), Agri-food and Biosciences Institute; Newforge Lane; Belfast BT9 5PX Northern Ireland United Kingdom

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555815646.ch10/fullpdf

Reference55 articles.

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3. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments;Balasubramaniam;Innovat. Food Sci. Emerg. Technol,2004

4. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices;Bayındirlı;Food Control,2006

5. Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses;Benito;Appl. Environ. Microbiol,1999

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