The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products
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Shymialevich, D.; Wójcicki, M.; Sokołowska, B. The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products. Foods 2024, 13, 2519. https://doi.org/10.3390/foods13162519
Shymialevich D, Wójcicki M, Sokołowska B. The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products. Foods. 2024; 13(16):2519. https://doi.org/10.3390/foods13162519
Chicago/Turabian StyleShymialevich, Dziyana, Michał Wójcicki, and Barbara Sokołowska. 2024. "The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products" Foods 13, no. 16: 2519. https://doi.org/10.3390/foods13162519