Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

Authors: Wuytack E.Y.; Diels A.M.J.; Michiels C.W.1

Source: International Journal of Food Microbiology, Volume 77, Number 3, 25 August 2002 , pp. 205-212(8)

Publisher: Elsevier

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Keywords: High-pressure homogenisation; High hydrostatic pressure; Inactivation; Sublethal injury

Language: English

Document Type: Research article

DOI: 10.1016/S0168-1605(02)00054-5

Affiliations: 1: Laboratory of Food Microbiology, Kasteelpark Arenberg 22, Katholieke Universiteit Leuven, B-3001 , Louven, Belgium

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