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

Download
2000
Alpas, Hami
Citation Formats
H. Alpas, “Effect of temperature, pH and bacteriocins on the viability of selected food pathogens in food systems during high hydrostatic pressure (HHP) processing,” Ph.D. - Doctoral Program, Middle East Technical University, 2000.