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ISBN (Print): 978-1-4613-5876-3

ISBN (Electronic): 978-1-4615-2105-1

Publication date (Print): 1995

DOI: 10.1007/978-1-4615-2105-1

SO-VID: e99e2f28-f683-4dce-908e-1478fcda52be

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Book chapters

Cited by 13

Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs
Authors:
Technology aspects related to microorganisms in functional foods
Authors: Dietrich Knorr
Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Authors: S.-I. Hong, Y.-R. Pyun

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New Methods of Food Preservation

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