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Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung

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Author(s): Rudolf Heiss , Karl Eichner

Publication date (Print): 1995

Publisher: Springer Berlin Heidelberg

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Most cited references 32

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High pressure technology in the food industry

David F Farr (1990)

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Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

MICHELLE F. STYLES, DANIEL F. FARKAS, DALLAS HOOVER (1991)

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Influence of Water Activity on Foodborne Bacteria — A Review

WILLIAM SPERBER (1983)

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Publication date (Print): 1995

Pages: 69-104

DOI: 10.1007/978-3-662-07664-4_4

SO-VID: d702d32d-6f74-48e4-99c9-43f0afd02cd1

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Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung

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Most cited references 32

High pressure technology in the food industry

Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

Influence of Water Activity on Foodborne Bacteria — A Review

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