Related content

Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment

By Akyol Çağdaş   Alpas Hami   Bayındırlı Alev  

European Food Research and Technology A, Vol. 224, Iss. 2, 2006-12 ,pp. : 171-176

Springer Publishing Company

Access to resources Recommend Favorite

The Effect of Growth Stage and Growth Temperature on High Hydrostatic Pressure Inactivation of Some Psychrotrophic Bacteria in Milk

By McClements J. M. J.   Patterson M. F.   Linton M.  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 514-522

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure

By Vachon J. F.   Kheadr E. E.   Giasson J.   Paquin P.   Fliss I.  

Journal of Food Protection, Vol. 65, Iss. 2, 2002-02 ,pp. : 345-352

International Association for Food Protection

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

Inactivation of Avian Influenza Virus by Heat and High Hydrostatic Pressure

By Isbarn Sonja   Buckow Roman   Himmelreich Anke   Lehmacher Anselm   Heinz Volker  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 667-673

International Association for Food Protection

Access to resources Recommend Favorite