Inactivation of Staphylococcus aureus by high hydrostatic...

Food and Bioproducts Processing 2015 / 04 Vol. 94

Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

Yao, Jia, Zhou, Bing, Wang, Rongrong, Wang, Tingting, Hu, Xiaosong, Liao, Xiaojun, Zhang, Yan
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Volume:
94
Language:
english
Journal:
Food and Bioproducts Processing
DOI:
10.1016/j.fbp.2014.06.005
Date:
April, 2015
File:
PDF, 852 KB
english, 2015
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