Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference36 articles.
1. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields;Álvarez;International Journal of Food Microbiology,2000
2. Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae;Aronsson;Innovative Food Science and Emerging Technologies,2001
3. Preservation of Foods with Pulsed Electric Field;Barbosa-Cánovas,1999
4. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin;Calderón-Miranda;International Journal of Food Microbiology,1999
5. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin;Calderón-Miranda;International Journal of Food Microbiology,1999
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