Inactivation of Staphylococcus aureus and Listeria monocytogenes in milk and cream of chicken soup by high hydrostatic pressure and bacteriocins

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 681-684

  Alpas, H ^a   Bozoglu, F ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bacteriocin; Cream of chicken soup; High hydrostatic pressure; Listeria monocytogenes; Milk; Staphylococcus aureus

Indexed keywords

BACTERIA; CELLS; FOOD STORAGE; HYDROSTATIC PRESSURE; MEATS; PRESSURIZATION; THERMAL EFFECTS;

BACTERIOCIN; HIGH HYDROSTATIC PRESSURE (HHP); LISTERIA MONOCYTOGENS; MILK; STAPHYLOCOCCUS AUREUS;

DAIRY PRODUCTS;

EID: 0348001937     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212440     Document Type: Article

References (12)

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