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Original Articles

High pressure inactivation kinetics of bacillus subtilis cells by a three‐state‐model considering distributed resistance mechanisms

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Pages 149-161 | Published online: 09 Dec 2009

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J.P. P. M. Smelt & S. Brul. (2014) Thermal Inactivation of Microorganisms. Critical Reviews in Food Science and Nutrition 54:10, pages 1371-1385.
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Maria Adília Lemos, JorgeC. Oliveira & MarcE: Hendrickx. (1999) Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase. Food Biotechnology 13:1, pages 13-32.
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