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Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 1, 2011-01 ,pp. : 91-97

Taylor & Francis Ltd

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Inactivation of Lactobacillus sp. from Kimchi by High Pressure Carbon Dioxide

By Hong S-I.   Park W-S.   Pyun Y-R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 681-685

Academic Press

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Predictive Modelling of Listeria monocytogenes Inactivation Under High Pressure Carbon Dioxide

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Inactivation of Barotolerant Listeria monocytogenes in Sausage by Combination of High-Pressure Processing and Food-Grade Additives

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Food Processing by High Hydrostatic Pressure

By San Martín M. F.  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 6, 2004-11 ,pp. : 627-645

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