Microbicidal effect of hydrostatic pressure on satsuma mandarin juice-Reference-Cited by-同舟云学术

Microbicidal effect of hydrostatic pressure on satsuma mandarin juice

Published:2007-07-01 Issue:1 Volume:28 Page:95-102
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

TAKAHASHI YASUO,OHTA HIDEAKI,YONEI HIROSHI,IFUKU YASUSHI

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01254.x/fullpdf

Reference19 articles.

1. Oxidation of ascorbic acid to dehydroascorbic acid;Bolin;Science,1947

2. Possibility of high-pressure technology for cooking, sterilization, processing and storage of foods;Hayashi;Shokuhin to Kaihatsu (Food & Development),1987

3. Biological effects of high hydrostatic pressure in food microorganisms;Hoover;Food Technology,1989

4. Sterilization of microorganisms with supercritical carbon dioxide;Kamihira;Agricultural and Biological Chemistry,1987

5. Orange pectinesterase: Purification, properties, and effect on cloud stability;Körner;Journal of Food Science,1980

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