Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference21 articles.
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2. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments;Bazhal;LWT Food Science and Technology,2006
3. Milk processing by high intensity pulsed electric fields;Bendicho;Trends in Food Science and Technology,2002
4. Chemical and physical changes in milk at high temperatures;Burton,1988
5. Pulsed electric field processing;Clark;Food Technology,2006
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