High pressure processing of cheese: Lights, shadows and prospects
M Nuñez, J Calzada, A del Olmo - International Dairy Journal, 2020 - Elsevier
Under high pressure processing (HPP) treatment conditions commonly used in the food
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …
Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing
J Rocha-Pimienta, S Martillanes, R Ramírez… - Food Control, 2020 - Elsevier
The effect of high hydrostatic pressure (HHP) on pathogen microorganisms is influenced by
an important number of variables like treatment conditions, microorganism type and food …
an important number of variables like treatment conditions, microorganism type and food …