Cheftel, J. C. (1995). High-pressure, microbial inactivation and food

preservation. 1(2-3), 75-90. doi:10.1177%2F108201329500100203

 

D.G Yordanov, G. A. (2010). High Pressure Processing for Foods Preserving.

Biotechnology & Biotechnological Equipment, 24(3), 1940-1945. doi:10.2478/V10133-010-0057-8

 

Heldman, D. R. (2003). Encyclopedia of Agricultural, Food, and Biological

Engineering (Print). CRC Press.

​

High Pressure Processing of Foods. (2015, September). Retrieved December 22,

2018, from MICROBIAL FACTSHEET SERIES.

 

Muntean, M.-V., Marian, O., & Barbieru, V. (2016). High Pressure Processing in

Food Industry - Characteristics and Applications. Agriculture and Agricultural Science Procedia, 10, 377-383.

​

Rahman, M. S. (2007). Handbook of Food Preservation. United States of

America: CRC Press.

​

Rezvan Ghalavand, Nooshin Nikmaram and Mohammad Hassan Kamani.

(2015, June 30). The Effects of High Pressure Process on Food Microorganisms. International Journal of Farming and Allied Sciences. Retrieved December 24, 2018

​