Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating-Reference-Cited by-同舟云学术

Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating

Published:2000-08 Issue:3 Volume:45 Page:171-179
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Villamiel Mar,de Jong Peter

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. Ultrasonic disruption;Alliger;American Laboratory,1975

3. The yield and quality of Cheddar cheese produced from thermised milk;Banks;Dairy Industries International,1986

4. Application of ultrasonic processors;Berliner;International Biotechnology Laboratory,1984

5. Low frequency thermo-ultrasonication of Saccharomyces cerevisiae suspensions: effect of temperature and ultrasonic power;Ciccolini;Chemical Engineering Journal,1997

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