Development of a High Pressure Processing Inactivation Model for Hepatitis A Virus

By Grove Stephen F.   Lee Alvin   Stewart Cynthia M.   Ross Thomas  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1434-1442

International Association for Food Protection

Access to resources Recommend Favorite

Effect of High-Pressure Treatment on the Molecular Properties of Mushroom Polyphenoloxidase

By Sun N.   Lee S.   Song K.B.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 4, 2002-06 ,pp. : 315-318

Academic Press

Access to resources Recommend Favorite

Electron-Beam Inactivation of a Norovirus Surrogate in Fresh Produce and Model Systems

By Sanglay Gabriel C.   Li Jianrong   Uribe R. M.   Lee Ken  

Journal of Food Protection, Vol. 74, Iss. 7, 2011-07 ,pp. : 1155-1160

International Association for Food Protection

Access to resources Recommend Favorite

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

By Patazca Eduardo   Morrissey Travis R.   Loeza Viviana   Reddy N. Rukma   Skinner Guy E.   Larkin John W.  

Journal of Food Protection, Vol. 76, Iss. 3, 2013-03 ,pp. : 448-455

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Saccharomyces cerevisiae and Polyphenoloxidase in Mango Nectar Treated with UV Light

By Guerrero-Beltrán José A.   Barbosa-Cánovas Gustavo V.  

Journal of Food Protection, Vol. 69, Iss. 2, 2006-02 ,pp. : 362-368

International Association for Food Protection

Access to resources Recommend Favorite