Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat von SHEARER, Adrienne E. H, DUNNE, C. Patrick, SIKES, Anthony, HOOVER, Dallas G

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Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters von Stewart, Cynthia M., Dunne, C.Patrick, Sikes, Anthony, Hoover, Dallas G.

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Inactivation of papain by pulsed electric fields in a continuous system von Yeom, Hye Won, Zhang, Q.Howard, Dunne, C.Patrick

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Spectrofluorimetric assessment of bacterial cell membrane damage by pulsed electric field von Unal, Ragip, Yousef, Ahmed E., Dunne, C.Patrick

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Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa von RAGHUBEER, Errol V, DUNNE, C. Patrick, FARKAS, Daniel F, TING, Edmund Y

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