Abstract
The first data in history on the effects of high hydrostatic pressure on organisms were most likely compiled by Certes (1883) who found viable bacteria in water samples obtained from 5100 m depth (approx. 50 MPa). The author then continued high pressure studies using a high pressure apparatus, with which hydrostatic pressures of 600 MPa could be obtained (Certes, 1884).
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CITATION STYLE
APA
Knorr, D. (1995). Hydrostatic pressure treatment of food: microbiology. In New Methods of Food Preservation (pp. 159–175). Springer US. https://doi.org/10.1007/978-1-4615-2105-1_8
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