High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice

Author:

Basak S.,Ramaswamy H.S.,Piette J.P.G.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Trends in citrus industry-the production and handling of fresh squeezed unpasteurized orange juice;Attaway;Flussiges Obst,1989

2. Ultra high pressure treatment of orange juice: a kinetic study of inactivation of pectin methyl esterase;Basak;Food Research International,1996

3. Growth characteristics of spoilage organisms in orange juice and concentrate;Berry;Food Technology,1956

4. High pressure inactivation of Byssochlamys nivea ascospores and other heat resistant moulds;Butz;Lebensmittel-Wissenschaft und Technologie,1996

5. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef;Carlez;Lebensmittel-Wissenschaft und Technology,1993

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