High-pressure processing in inactivation of Salmonella spp. in food products
Rubén Agregán, Paulo E. S. Munekata, Wangang Zhang, Jian Zhang, C. Pérez-Santaescolástica, José M. Lorenzo
Topics & Concepts
PasteurizationSalmonellaHydrostatic pressureFood sciencePascalizationFood industryFood safetyFood processingSugarFood preservationConvenience foodBiotechnologyHigh pressureBiologyBacteriaEngineeringGeneticsEngineering physicsThermodynamicsPhysicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyFood Safety and Hygiene