Inactivation of pathogenic bacteria in fish products using high pressure processing (HPP)

• Autorzy: Windyga B. , Fonberg-Broczek M. , Sciezynska H. , Grochowska A. , Gorecka K. , Pawlowska K. , Szczawinski J.A.
• Języki publikacji: EN
• Wydawca: -
• Czasopismo: Acta Biochimica Polonica
• Rocznik: 2007
• Tom: 54
• Numer: Supplement 4
• Opis fizyczny: p.203

Twórcy

autor

Windyga B.

• Department of Food Research and Consumer Articles, National Institute of Hygiene, Warszawa, Poland
• Institute of High Pressure Physics PAS, Warszawa, Poland

autor

Fonberg-Broczek M.

• Institute of High Pressure Physics PAS, Warszawa, Poland

autor

Sciezynska H.

• Department of Food Research and Consumer Articles, National Institute of Hygiene, Warszawa, Poland

autor

Grochowska A.

• Department of Food Research and Consumer Articles, National Institute of Hygiene, Warszawa, Poland

autor

Gorecka K.

• Department of Food Research and Consumer Articles, National Institute of Hygiene, Warszawa, Poland

autor

Pawlowska K.

• Department of Food Research and Consumer Articles, National Institute of Hygiene, Warszawa, Poland

autor

Szczawinski J.A.

• Department of Food Hygiene and Public Health Warsaw Agricultural University, Warszawa, Poland