Publication | Closed Access
Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage
71
Citations
39
References
2012
Year
High Hydrostatic PressureMicrobial ContaminationFoodborne PathogensFood MicrobiologyFood PreservationEscherichia Coli O157MicrobiologyPublic HealthStrawberry PureeFood Safety
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