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Author / Creator / Contributor
- 1Allen,Richelle J
- 1Ashander, Jaime
- 1Barazandeh, Marjan
- 1Beliveau, Marie C
- 1Bishop, Justin G
- 1Chen, Yuanyao
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- 13Department of Agricultural, Food, and Nutritional Science
- 9Department of Biological Sciences
- 2Department of Chemical and Materials Engineering
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 1Department of Food Science
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- 5Raivio, Tracy (Biological Sciences)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Agricultural, Food & Nutritional Science )
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Spring 2016
Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation....
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