Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures

Food Control

Volumn 25, Issue 1, 2012, Pages 361-367

  Syed, Qamar Abbas ^a   Reineke, Kai ^b   Saldo, Jordi ^a   Buffa, Martin ^a   Guamis, Buenaventura ^a   Knorr, Dietrich ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Bacillus subtilis; Bacterial spores; Compression rate; Decompression rate; Flow cytometery; High hydrostatic pressure (HHP)

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 82055165300     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.10.061     Document Type: Article

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