Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure.
Earnshaw
R G
RG
Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
Appleyard
J
J
Hurst
R M
RM
D001419:Bacteria / Q000254:growth & development*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D011312:Pressure; D013010:Sonication; D013171:Spores, Bacterial / Q000254:growth & development