title: Inactivation of fruit spoilage yeasts and moulds using high pressure processing.
authors.affiliation: Food Science Australia, CSIRO, North Ryde, NSW Australia. ailsa.hocking@csiro.au
authors.forename: Ailsa D
authors.initials: AD
authors.lastname: Hocking
authors.forename: Mariam
authors.initials: M
authors.lastname: Begum
authors.forename: Cindy M
authors.initials: CM
authors.lastname: Stewart
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D005658:Fungi / Q000254:growth & development*; D006358:Hot Temperature; D006801:Humans; D011312:Pressure; D015003:Yeasts / Q000254:growth & development*