FERNANDO PEREZ RODRIGUEZROSA MARÍA GARCÍA GIMENOANTONIO VALERO DIAZ2026-01-292026-01-29201710.1016/j.tifs.2017.10.0062-s2.0-85032283661https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28537BiotechnologyFood ScienceModelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A reviewreview article