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Effect of temperature, pH and bacteriocins on the viability of selected food pathogens in food systems during high hydrostatic pressure (HHP) processing
Download
093260.pdf
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, Thesis
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BibTeX
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.
