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

Author: Ratphitagsanti Wannasawat   Ahn Juhee   Balasubramaniam V. M.   Yousef Ahmed E.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

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

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