Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method-Reference-Cited by-同舟云学术

Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method

Published:2014-04 Issue:1 Volume:56 Page:131-137
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tola Yetenayet Bekele^ORCID,Ramaswamy Hosahalli S.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. The heat resistance of spores of Clostridium botulinum 213B heated at 121–130°C in acidified mushroom extract;Brown;Journal of Food Protection,1992

4. The toxicology of Bacillus cereus;Christiansson;Bulletin of International Dairy Federation,1992

5. Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract;Fernández;Journal of Food Protection,1994

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