The Effect of Thermosonication Treatment on the Inactivation of Clostridium perfringens Spores
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03466-1.pdf
Reference42 articles.
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3. Charoux, C. M. G., O'Donnell, C. P., & Tiwari, B. K. (2019). Effect of airborne ultrasonic technology on microbial inactivation and quality of dried food ingredients. Ultrasonics Sonochemistry, 56, 313–317. https://doi.org/10.1016/j.ultsonch.2019.03.025
4. Christiea, G., & Setlow, P. (2020). Bacillus spore germination: Knowns, unknowns and what we need to learn. Cellular Signalling, 74, 109729. https://doi.org/10.1016/j.cellsig.2020.109729
5. Evelyn, N., & Silva, F. V. M. (2015). Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. International Journal of Food Microbiology, 206, 17–23. https://doi.org/10.1016/j.ijfoodmicro.2015.04.013
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