Work

Bacterial spore inactivation by ultra-high pressure homogenization

Year: 2014

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2014.08.004

Authors: E. Georget, B. Miller, K. Aganovic, M. Callanan, V. Heinz, A. Mathys

Institutions: Leibniz University Hannover, German Institute of Food Technologies, Nestlé (Switzerland)

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1983671691

FWCI: 3.657

Cites: 40

Cited by: 55

Related to: 10