Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat
Yu-Long Gao, Xing-Rong Ju, Han-Hu JiangVolume:
41
Year:
2006
Language:
english
Pages:
8
DOI:
10.1016/j.procbio.2005.06.023
File:
PDF, 199 KB
english, 2006