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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Foodborne diseases, Hydrostatic pressure., Bacteriocins., Pathogenic microorganisms.
https://hdl.handle.net/11511/3164
Graduate School of Natural and Applied Sciences, Thesis

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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.
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