Publication | Closed Access
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
69
Citations
14
References
2020
Year
Microbial ContaminationFoodborne IllnessHigh-pressure ProcessingPressure ProcessingSalmonella EntericaFood MicrobiologyHigh Pressure ProcessingEscherichia Coli O157MicrobiologyFoodborne HazardFood SafetyHealth Sciences
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