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Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice
(American Society of Parasitology, 2005-06)
High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory ...
Effects of high-pressure processing on in vitro infectivity of Encephalitozoon cuniculi
(American Society of Parasitology, 2005-12)
High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory ...