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  • Kai Reineke, Karl Schlumbach, Daniel Baier, Alexander Mathys, Dietrich Knorr
  • Chemistry, Medicine
  • International journal of food microbiology
  • 2013 (First Publication: 1 March 2013)
  • High pressure combined with elevated temperatures can produce low acid, commercially sterile and shelf-stable foods. Depending on the temperature and pressure levels applied, bacterial endosporesExpand