Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5), 1404-1407
- https://doi.org/10.1111/j.1365-2621.1991.tb04784.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Effects of High Hydrostatic Pressure on Heat‐Resistant and Heat‐Sensitive Strains of SalmonellaJournal of Food Science, 1989
- Application of high pressure to food processing. Pressurization of egg white and yolk, and properties of gels formed.Agricultural and Biological Chemistry, 1989
- Increased amylase digestibility of pressure-treated starch.Agricultural and Biological Chemistry, 1989
- Effect of pressure on the association states of enzyme-treated caseins.Agricultural and Biological Chemistry, 1989
- Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice.Journal of the agricultural chemical society of Japan, 1989
- Thermal Resistance of Listeria monocytogenes in Dairy ProductsJournal of Food Protection, 1987
- Milk Curdling by Rennet under High PressureJournal of Food Science, 1987
- The effects of pressure on the molecular structure and physiological functions of cell membranesPhilosophical Transactions of the Royal Society of London. B, Biological Sciences, 1984
- ENZYMES UNDER EXTREMES OF PHYSICAL CONDITIONSAnnual Review of Biophysics and Bioengineering, 1981
- EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITYJournal of Food Science, 1980