Inactivation of Bacterial Pathogens in Human Milk by High-Pressure Processing

By Viazis S.   Farkas B. E.   Jaykus L. A.  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 109-118

International Association for Food Protection

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Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures

By Reddy N. R.   Solomon H. M.   Tetzloff R. C.   Rhodehamel E. J.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1402-1407

International Association for Food Protection

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High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage

By Yuste J.   Pla R.   Capellas M.   Ponce E.   Mor-Mur M.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1093-1099

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Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

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Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 1, 2014-01 ,pp. : 24-63

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Effect of Packaging Systems and Pressure Fluids on Inactivation of Clostridium botulinum Spores by Combined High Pressure and Thermal Processing

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