Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Comparing predicting models for Escherichia coli inactivation by pulsed electric fields;Álvarez;Innovative Food Science and Emerging Technologies,2003
4. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk;Amilai;Journal of Food Engineering,2007
5. Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth;Cebrián;International Journal of Food Microbiology,2007
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