Related content

Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces baili

By Palou Enrique   López-Malo Aurelio   Barbosa-Cánovas Gustavo V.   Welti-Chanes Jorge   Swanson Barry G.  

Journal of Food Protection, Vol. 61, Iss. 9, 1998-09 ,pp. : 1213-1215

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

By Syed Qamar   Buffa Martin   Guamis Buenaventura   Saldo Jordi  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1202-1207

Springer Publishing Company

Access to resources Recommend Favorite

Inactivation of Escherichia coli in Milk by High-HydrostaticPressure Treatment in Combination with Antimicrobial Peptides

By García-Graells Cristina   Masschalck Barbara   Michiels Chris W.  

Journal of Food Protection, Vol. 62, Iss. 11, 1999-11 ,pp. : 1248-1254

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Listeria innocua Inoculated in Liquid Whole Egg by High Hydrostatic Pressure

By Ponce E.   Pla R.   Mor-Mur M.   Gervilla R.   Guamis B.  

Journal of Food Protection, Vol. 61, Iss. 1, 1998-01 ,pp. : 119-122

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Bacillus cereus Spores by High Hydrostatic Pressure at Different Temperatures

By Oh Sangsuk   Moon Myoung-Joo  

Journal of Food Protection, Vol. 66, Iss. 4, 2003-04 ,pp. : 599-603

International Association for Food Protection

Access to resources Recommend Favorite