An insight on the relationship between food compressibility and microbial inactivation during high pressure processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2526-7.pdf
Reference27 articles.
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3. Basak S, Ramaswamy HS, Piette JPG (2002) High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice. Innov Food Sci Emerg Technol 3:223–231
4. Bridgman PW (1970) The physics of high pressure. Dover Publications, New York
5. Campos FP, Cristianini M (2007) Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarumin orange juice using ultra high-pressure homogenisation. Innov Food Sci Emerg Technol 8:226–229
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