Mark Hamann to Hydrostatic Pressure
This is a "connection" page, showing publications Mark Hamann has written about Hydrostatic Pressure.
Connection Strength
0.087
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Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization. Int J Food Microbiol. 2010 Mar 31; 138(1-2):63-70.
Score: 0.087
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.