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

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2000
Alpas, Hami

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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.