Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation-Reference-Cited by-同舟云学术

Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation

Published:2011-02 Issue:2 Volume:22 Page:313-317
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Velázquez-Estrada R.M.,Hernández-Herrero M.M.,López-Pedemonte T.J.,Briñez-Zambrano W.J.,Guamis-López B.,Roig-Sagués A.X.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference21 articles.

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3. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C;Briñez;Food Control,2007

4. Thermal processing, storage conditions, and the composition and physical properties of orange juice;Farnworth;Food Research International,2001

5. Hazard analysis and critical control point (HACCP); procedures for the safe and sanitary processing and importing of juice;Food and Drug Administration;Federal Register,1998

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