Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods: A review

Qamar-Abbas Syed, Martín Buffa, Buenaventura Guamis, Jordi Saldo

Research output: Contribution to journal › Review article › Research

Original language	English
Pages (from-to)	474-483
Journal	Critical Reviews in Food Science and Nutrition
Volume	56
Issue number	3
Publication status	Published - 1 Jan 2016

Cite this

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title = "Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods: A review",

author = "Qamar-Abbas Syed and Mart{\'i}n Buffa and Buenaventura Guamis and Jordi Saldo",

year = "2016",

month = jan,

day = "1",

language = "English",

volume = "56",

pages = "474--483",

journal = "Critical Reviews in Food Science and Nutrition",

issn = "1040-8398",

publisher = "Taylor and Francis Ltd.",

number = "3",

}

TY - JOUR

T1 - Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods: A review

AU - Syed, Qamar-Abbas

AU - Buffa, Martín

AU - Guamis, Buenaventura

AU - Saldo, Jordi

PY - 2016/1/1

Y1 - 2016/1/1

M3 - Review article

SN - 1040-8398

VL - 56

SP - 474

EP - 483

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

IS - 3

ER -