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

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

Links for this article

http://www.ingentaconnect.com/els/01681605/2002/00000077/00000003/art00054
http://openurl.ingenta.com/content?genre=article&issn=0168-1605&volume=77&issue=3&spage=205&epage=212
http://dx.doi.org/10.1016/S0168-1605(02)00054-5