Related content

Inactivation of Barotolerant Listeria monocytogenes in Sausage by Combination of High-Pressure Processing and Food-Grade Additives

By Chung Yoon-Kyung   Vurma Mustafa   Turek Evan J.   Chism Grady W.   Yousef Ahmed E.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 744-750

International Association for Food Protection

Access to resources Recommend Favorite

High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

By Carminati D.   Gatti M.   Bonvini B.   Neviani E.   Mucchetti G.  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1671-1675

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing

By Jofré Anna   Garriga Margarita   Aymerich Teresa  

Journal of Food Protection, Vol. 70, Iss. 11, 2007-11 ,pp. : 2498-2502

International Association for Food Protection

Access to resources Recommend Favorite

High-Pressure Destruction Kinetics of Listeria monocytogenes on Pork

By Mussa D. M.   Ramaswamy H. S.   Smith J. P.  

Journal of Food Protection, Vol. 62, Iss. 1, 1999-01 ,pp. : 40-45

International Association for Food Protection

Access to resources Recommend Favorite

Effect of High-Pressure Treatment on the Survival of Listeria monocytogenes Scott A in Sliced Vacuum-Packaged Iberian and Serrano Cured Hams

By Morales Pilar   Calzada Javier   Nuñez Manuel  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2539-2543

International Association for Food Protection

Access to resources Recommend Favorite