Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions-Reference-Cited by-同舟云学术

Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions

Published:1996-04 Issue:2-3 Volume:29 Page:241-254
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Santos M.H.Silla,Zarzo J.Torres

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference49 articles.

1. Heat injury of bacterial spores;Adams;Adv. Appl. Microbiol.,1978

2. Valore del pH limite inferiore di accrescimento e termoresistenza di spore di Clostridium thermosaccharolyticum in substrato alimentare e colturale;Ambroggi;Ind. Conserve,1993

3. Titratable acidity as an index of microbiological stability in hot-filled acid foods;Ashton,1977

4. Organic acids;Baird-Parker,1980

5. Inhibition of heated Bacillus spores by combinations of potassium sorbate, sodium benzoate, pH and organic acids;Banks;Lebensm. Wiss. Technol.,1988

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