Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media

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

Food Microbiology, Vol. 16, Iss. 4, 1999-08 ,pp. : 357-365

Elsevier

Access to resources Recommend Favorite

Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

By Lee D.U.   Heinz V.   Knorr D.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 4, 2003-12 ,pp. : 387-393

Elsevier

Access to resources Recommend Favorite

Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk

By Chen H.   Hoover D.G.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 1, 2003-03 ,pp. : 25-34

Elsevier

Access to resources Recommend Favorite

High carbon dioxide pressure inactivation kinetics of Escherichia coli in broth

By Karaman H.   Erkmen O.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 11-16

Elsevier

Access to resources Recommend Favorite

Inactivation ofEscherichia coliO157:H7 by combinations of GRAS chemicals and temperature

By Venkitanarayanan K.S.   Zhao T.   Doyle M.P.  

Food Microbiology, Vol. 16, Iss. 1, 1999-02 ,pp. : 75-82

Elsevier

Access to resources Recommend Favorite