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Silva, Filipa Vinagre M., Evelyn, Evelyn (2023) Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Applied Sciences, 13 (2) 1193 doi:10.3390/app13021193

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Reference TypeJournal (article/letter/editorial)
TitlePasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens
JournalApplied Sciences
AuthorsSilva, Filipa Vinagre M.Author
Evelyn, EvelynAuthor
Year2023 (January 16)Volume13
Issue2
PublisherMDPI AG
DOIdoi:10.3390/app13021193Search in ResearchGate
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Mindat Ref. ID15663344Long-form Identifiermindat:1:5:15663344:6
GUID0
Full ReferenceSilva, Filipa Vinagre M., Evelyn, Evelyn (2023) Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Applied Sciences, 13 (2) 1193 doi:10.3390/app13021193
Plain TextSilva, Filipa Vinagre M., Evelyn, Evelyn (2023) Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Applied Sciences, 13 (2) 1193 doi:10.3390/app13021193
In(2023, January) Applied Sciences Vol. 13 (2) MDPI AG

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