Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice.
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Induction of viable but nonculturable Escherichia coli O157:H7 by high pressure CO2 and its characteristicsPolymicrobial Ventilator-Associated Pneumonia: Fighting In Vitro Candida albicans-Pseudomonas aeruginosa Biofilms with Antifungal-Antibacterial Combination Therapy.Antimicrobial activity of calcium hydroxide and chlorhexidine on intratubular Candida albicans.Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide.Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and PreservationViability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
P2860
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P2860
Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice.
description
2009 nî lūn-bûn
@nan
2009 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@ast
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@en
type
label
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@ast
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@en
prefLabel
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@ast
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@en
P2093
P1476
Effect of high pressure CO2 an ...... microorganisms in apple juice.
@en
P2093
Hongmei Liao
Liyun Zhang
Xiaojun Liao
Xiaosong Hu
P356
10.1016/J.IJFOODMICRO.2009.10.004
P577
2009-10-13T00:00:00Z