Recherche
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Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
(European Food Research and Technology. vol. 229, n° 1, pp. 127-131, 2009)Article de revue -
Effects of high pressure on anhydrous milk fat crystallization in emulsion
(High Pressure Research. vol. 29, n° 1, pp. 57- 60, 2009)Article de revue -
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk
(European Food Research and Technology. vol. 227, n° 2, pp. 443-448, 2008)Article de revue -
Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment
(Journal of Food Engineering. vol. 85, n° 3, pp. 466-472, 2008)Article de revue -
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
(International Journal of Food Microbiology. vol. 124, n° 3, pp. 275-278, 2008)Article de revue -
Preservation of fatty duck liver by high pressure treatment
(International Journal of Food Science and Technology. vol. 38, n° 3, pp. 267-272, 2003)Article de revue -
Inactivation of Listeria innocua in tryptic soy broth and poultry meat samples by high pressure processing
(High Pressure Research. vol. 27, n° 2, pp. 309-312, 2007)Article de revue