Effect of high pressures on Streptococcus salivarius subsp. thermophilus

Milchwissenschaft

Volumn 56, Issue 3, 2001, Pages 131-133

  Reps, A ^a   Warminska Radyko, I ^a   Krzyzewska, A ^a   Tomasik, J ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035585279     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. ABB: High pressure processing. Västeras - Sweden (1998)
2. CHEFTEL, J.C.: Food Sci Technol. Internat. 1 75-90 (1995)
3. JOHNSTON, D.E., AUSTIN, B.A., MURPHY, R.J.: Milchwissenschaft 47 760-763 (1993)
4. OLIVEIRA, F.A.R., OLIVEIRA, J.C., HENDRICKX, M.E., KNORR, D., GORRIS, L.G.M.: Processing foods. Publ. CRS Press (1999)
5. KOŁAKOWSKI, P., REPS, A., DAJNOWIEC, F., SZCZEPEK, J., POROWSKI, S.: In Process optimisation and minimal processing of foods. (Ed. J.C. Oliveira). Leuven Cath. Univ. 46-50 (1998)
6. RADEMACHER, B., PFEIFFER, B., KESSLER, H.G.: In High pressure food science bioscience and chemistry (Ed. N.S. Isaacs). Royal Soc. Chemistry. Cambridge. 145-151 (1998)
7. TANAKA, T., HATANAKA, K.: Nippon Shokahin Kogyo Gakkaishi. 39 173-177 (1992)