Sikin AM, Walkling-Ribeiro M, Rizvi SSH

Synergistic Effect of Supercritical Carbon Dioxide and Peracetic Acid on Microbial Inactivation in Shredded Mozzarella-type Cheese and its Storage Stability at Ambient TemperatureFood Control 70:174-182 (2016)https://doi.org/10.1016/j.foodcont.2016.05.050