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Emergence and Stability of High-Pressure Resistance in Different Food-Borne Pathogens
High hydrostatic pressure (HHP) processing is becoming a valuable nonthermal food pasteurization technique, although there is reasonable concern that bacterial HHP resistance could compromise the safety and stability of HHP-processed foods. While the degree of natural HHP resistance has already been...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
2012
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3346480/ https://ncbi.nlm.nih.gov/pubmed/22344661 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00030-12 |
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