Effect of temperature, pH and bacteriocins on the viability of selected food pathogens in food systems during high hydrostatic pressure (HHP) processing.

Date

2000

Author

Alpas, Hami

Metadata

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Subject Keywords

Foodborne diseases, Hydrostatic pressure., Bacteriocins., Pathogenic microorganisms.

URI

https://hdl.handle.net/11511/3164

Collections

Graduate School of Natural and Applied Sciences, Theses