Mechanism of inactivation microorganisms by pulsed high hydrostatic pressure

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TVRBeU5UZzQ.pdf

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2009

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Alpas, Hami
Pilavtepe, Mutlu
Bozoğlu, Faruk

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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https://app.trdizin.gov.tr/publication/project/detail/TVRBeU5UZzQ
https://hdl.handle.net/11511/50163

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Department of Food Engineering, Project and Design

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Citation Formats

H. Alpas, M. Pilavtepe, and F. Bozoğlu, “Mechanism of inactivation microorganisms by pulsed high hydrostatic pressure,” 2009. Accessed: 00, 2020. [Online]. Available: https://app.trdizin.gov.tr/publication/project/detail/TVRBeU5UZzQ.