Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

Published 2008 View Full Article

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Title
Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 129, Issue 3, Pages 253-263
Publisher
Elsevier BV
Online
2008-12-11
DOI
10.1016/j.ijfoodmicro.2008.12.005

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