Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes
✍ Scribed by LIN, HO‐MU ‐M (author);CAO, NINGJUN (author);CHEN, LI‐FU ‐F (author)
- Book ID
- 108820227
- Publisher
- Institute of Food Technologists
- Year
- 1994
- Tongue
- English
- Weight
- 463 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0022-1147
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The purpose of this study was to evaluate combinations of high pressure processing (HPP) and Lactobacillus casei antimicrobial activity against Listeria monocytogenes strains with variation in pressure resistance in culture and in a food model. In culture, combination of HPP (350 MPa, for 1-20 min)
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