Inactivation of Salmonella typhimurium by high pressure carbon dioxide
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference20 articles.
1. Food Microbiology;Adams,1995
2. Inactivation of Escherichia coli by carbon dioxide under pressure;Ballestra;J. Food Sci.,1996
3. Use of carbon dioxide for extending shelf-life of prepackaged beef;Clark;Can. Inst. Food. Sci. Technol. J.,1972
4. A review of effects of carbon dioxide on microbial growth and food quality;Daniels;J. Food Prot.,1985
5. Antimicrobial effect of pressurized carbon dioxide on Staphylococcus aureus in broth and milk;Erkmen;Lebensm.-Wiss. u.-Technol.,1997
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