Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity.
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Applications of High and Ultra High Pressure Homogenization for Food SafetyHigh-pressure homogenization as a non-thermal technique for the inactivation of microorganisms.Comparison of reduction in foodborne viral surrogates by high pressure homogenization.Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.
P2860
Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity.
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Moderate temperatures affect E ...... only through fluid viscosity.
@en
Moderate temperatures affect E ...... only through fluid viscosity.
@nl
type
label
Moderate temperatures affect E ...... only through fluid viscosity.
@en
Moderate temperatures affect E ...... only through fluid viscosity.
@nl
prefLabel
Moderate temperatures affect E ...... only through fluid viscosity.
@en
Moderate temperatures affect E ...... only through fluid viscosity.
@nl
P2093
P356
P1476
Moderate temperatures affect E ...... only through fluid viscosity.
@en
P2093
Ann M J Diels
Barbara Masschalck
Elke Y Wuytack
Lien Callewaert
P304
P356
10.1021/BP0499092
P577
2004-09-01T00:00:00Z