Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure-Reference-Cited by-同舟云学术

Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure

Published:2006-01 Issue:1 Volume:39 Page:98-105
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tahiri Imane,Makhlouf Joseph,Paquin Paul,Fliss Ismail

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Effects of high hydrostatic pressure on food constituents: an overview;Cheftel,1992

5. Application des hautes pressions en technologie alimentaire;Cheftel;Industries Alimentaires et Agricoles,1991

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