Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces baili

By Palou Enrique   López-Malo Aurelio   Barbosa-Cánovas Gustavo V.   Welti-Chanes Jorge   Swanson Barry G.  

Journal of Food Protection, Vol. 61, Iss. 9, 1998-09 ,pp. : 1213-1215

International Association for Food Protection

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Data Analysis of the Inactivation of Foodborne Microorganisms under High Hydrostatic Pressure To Establish Global Kinetic Parameters and Influencing Factors

By Santillana Farakos Sofía M.   Zwietering Marcel H.  

Journal of Food Protection, Vol. 74, Iss. 12, 2011-12 ,pp. : 2097-2106

International Association for Food Protection

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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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High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

By Carlez A.   Rosec J-P.   Richard N.   Cheftel J-C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 357-363

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Inactivation of Hepatitis A Virus and a Calicivirus by High Hydrostatic Pressure

By Kingsley David H.   Hoover Dallas G.   Papafragkou Efi   Richards Gary P.  

Journal of Food Protection, Vol. 65, Iss. 10, 2002-10 ,pp. : 1605-1609

International Association for Food Protection

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