Effect of high hydrostatic pressure treatment on the inactivation and sublethal injury of foodborne pathogens and quality of apple puree at different pH
Eun‐Jung Lee, Soo-Hwan Kim, Sang-Hyun Park
Topics & Concepts
Listeria monocytogenesPlasmolysisHydrostatic pressureFood scienceSalmonellaChemistryMicrobiologyEscherichia coliInoculationBacteriaBiologyCell wallBiochemistryHorticulturePhysicsThermodynamicsGeneticsGeneMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial Activity