Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems-Reference-Cited by-同舟云学术

Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems

Published:2009 Issue:1 Volume:42 Page:81-86
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Dogan Zeynep,Weidendorfer Konrad,Müller-Merbach Mareile,Lembke Fritz,Hinrichs Jörg

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures;Burton;Journal of Food Technology,1977

4. Thermal inactivation characteristics of bacterial spores at ultrahigh temperatures;Busta;Applied Microbiology,1967

5. Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and nonisothermal conditions;Claeys;Journal of Dairy Research,2001

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