Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value

Standard Methods for the Examination of Dairy Products

American Public Health Association eBooks · 2004 · 1.8K citations

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Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

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Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure

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High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices

C. Doǧan, Osman Erkmen · Journal of Food Engineering · 2003 · 126 citations

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Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

Murad Al‐Holy, Anas A. Al‐Nabulsi, Tareq M. Osaili et al. · Food Control · 2011 · 65 citations

Agriculture, Food Science, Microbiology +14