Effect of Dissolved Carbon Dioxide on Thermal Inactivation of Microorganisms in Milk

By Loss C. R.   Hotchkiss J. H.  

Journal of Food Protection, Vol. 65, Iss. 12, 2002-12 ,pp. : 1924-1929

International Association for Food Protection

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Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing

By Ratphitagsanti Wannasawat   Ahn Juhee   Balasubramaniam V. M.   Yousef Ahmed E.  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 775-782

International Association for Food Protection

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Inactivation of Fungal Spores in Apple Juice by High Pressure Homogenization

By McKay Alan M.  

Journal of Food Protection, Vol. 72, Iss. 12, 2009-12 ,pp. : 2561-2564

International Association for Food Protection

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Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores

By Juneja Vijay K.   Eblen Brian S.  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 813-816

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Antimicrobial Effect of Pressurized Carbon Dioxide on Staphylococcus aureus in Broth and Milk

By Erkmen O.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 8, 1997-12 ,pp. : 826-829

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