Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing-Reference-Cited by-同舟云学术

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

Published:2016-01 Issue: Volume:59 Page:530-537
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Evelyn ,Kim H.J.,Silva F.V.M.

Funder

Faculty of Engineering Research Development Fund, University of Auckland

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference77 articles.

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4. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit products;Beuchat;Journal of Food Science,1986

5. Spoilage of acid products by heat-resistant moulds;Beuchat;Dairy Food and Environmental Sanitation,1998

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